Kate Eats Clean PB&J Fudge Cups
Jam:
6-8 small plums, skinless
2 tsp. maple agave
1/2 cup fresh cranberries
1 tbl. coconut oil
Peanut Butter Blend:
1/4 cup cashews
1/4 cup peanuts
Fudge:
1 cup soaked medjool dates
2 Go Raw super raw chocolates
1/2 cup Nikki’s dark chocolate fudge Coconut Butter
1 tbl. local honey
2 tbl. coconut oil
Make fudge, jam, and peanut butter separately.
Freeze in individual layers and enjoy!
Blueberry Orange Breakfast Bread
1 tbl coconut oil
1 cup freeze dried blueberries
1 1/2 cups almonds
5-6 pitted and soaked medjool dates
1 orange juiced
1 orange peeled
1 tbl local honey
1 tsp cinnamon
1 tsp nutmeg
Blend almonds in food processor until it is a flour consistency.
Process blueberries until powder and add to almond flour.
Lastly, add the orange peel to the food processor and add to the blueberry and almond flour.
Drain the water from the medjool dates and remove the pits if necessary.
Blend the medjool dates and honey into a paste.
Combine the flour, paste, cinnamon, nutmeg, and coconut oil in a large bowl.
Squeeze orange juice into batter and mix gently.
Grease a baking pan with coconut oil.
Pour mixtures into pan and bake at 350°F for about thirty minutes, checking on the bread towards the end.
Allow to cool slightly. Remove from pan and place on a baking sheet. Refrigerate or freeze to enjoy later!
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Sundays are my favorite day to meal prep and autumn started early in my house this year!
In a large batch, I made butternut squash bisque which I then portioned out and froze until it is needed!
Made simply with fresh butternut, half an onion, a few cloves of garlic, and a dash of both cinnamon and nutmeg, it is a healthy and delicious way to celebrate crunchy leaves and school being back in session!
With my butternut squash on the stove, I was able to get a ton of cleaning done while the smell of my cooking bisque filled my house!
Butternut Squash Bisque
1-1/2 large butternut squash, peeled and diced
2 tbl Three Farmers roasted onion and basil camelina oil
1/2 onion, peeled and diced
2 cloves of garlic, chopped
a pinch of cinnamon and nutmeg
1 splash of almond milk
Add of the vegetables and spices into a large pot and bring to a boil. Keep on medium/high until the butternut squash is soft enough to be mashed with a fork.
Remove from heat and allow the bisque to cool.
Once cooled, add into a blender of food processor and blend until a smooth, silky texture.
Portion and refrigerate for a few days or freeze for bisque any time of the year!
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Every now and then, my desire to eat healthy clashes with my sweettooth and I get creative in my kitchen! This past weekend my mind was on chocolate donuts so I put my energy towards it and I made them! They were simple to make and even more fun to enjoy!
Kate Eats Clean’s Chocolate Doughnuts
Doughnut
1 cup Kodiak Cakes mix
1 tbl Power Crunch double chocolate protein mix
1 tsp Wild Foods cocoa powder mix
1 cup unsweetened almond milk
Frosting
1 tbl Wild Foods wild cocoa butter, wild chocolate powder and local honey!
Use a Silpat or greased pan and line up doughtnuts a few inches apart. I used the lid of a Ball jar to get uniform sizes, but if you have a mold, feel free!
Lay out doughnuts and cook at 350 °F for about 20-30 minutes or until the doughnuts are set and firm. Remove from pan and add to a cooling rack. Once cooled, drizzle chococlate sauce on top. Refrigerate or freeze for treats at night!
These tasty treats are perfect for eating on the go any time of the day! Moist, rich, and delicious, you will never realized how sinful these clean treats are!
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While eating clean can be a challenge, I enjoy spending my time in the kitchen creating sweets that are less sugar-filled and more natural and plant-based. This past week, I tried my hand at making and baking healthy donuts!
With a homemade applesauce to keep these mini marvels moist, I used a combination Anti-Grain squash flour and Bob’s Red Mill apple bran spice muffin mix along with cinnamon and nutmeg for my dry ingredients.
I used a muffin pan to keep their round shape while baking, allowing them to cool after and placing on a cooling rack.
Apple Spice Donuts
Dry Ingredients:
1 cup Anti-Grain squash flour
1 cup Bob’s Red Mill apple bran muffin mix
tsp cinnamon
tsp nutmeg
Wet Ingredients:
1 large, peeled apple
1/2 cup water
1 tsp maple agave
1 tbl coconut oil
1 tsp local honey
Topping Ingredients:
melted coconut oil
tbl brown sugar
tsp cinnamon
tsp nutmeg
Chop peeled apple and add to sauce pan. Stir in water, maple agave, coconut oil, and local honey. Cover and set to medium heat. Allow to cook for 10-15 minutes or until apples are soft. Mash with a fork to create apple sauce as a binder for the donuts.
Preheat oven to 350 degrees Farenheit. In separate bowls, combine the dry and wet ingredients and slowly add the wet to the dry. Add to coconut oiled muffin pan and allow to bake for 15-20 minutes or until golden. Allow to cool slightly and move to a cooling rack.
Melt coconut oil and brush on top of cooled donuts. Roll in brown sugar, cinnamon, and nutmeg mixture and set aside. Refrigerate or freeze for breakfast, snack, or a healthier dessert.
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Simple but satisfying for a sweet craving is a Naturally Nutty chocolate cherry peanut butter Squarebar sammie!
I chose a chocolate coated crunch Squarebar, but if you’re looking for double the cherry chunks, try the chocolate coated cherry Squarebar!
Simply slice your Squarebar in half and add a layer of Naturally Nutty‘s chocolate cherry peanut butter for a protein-packed pick me up with a sweet side!
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With a sweet tooth but the motivation to eat healthy, I am constantly searching for and creating healthier clean cheats. One of my most recent, and tastiest treats was my mini Quest bar apple pies.
Made with one apple pie Quest bar and half an apple, they are easy to make and one you’ll be making them again and again!
Pie Filling:
1/2 apple
1 tbl coconut oil
1 tsp local honey
dash of cinnamon
Pie Crust:
1 apple pie Quest Bar
Roll or flatten apple pie Quest Bar and cut into fourths
Coat the bottom of a mini muffin pan with coconut oil.
Place 1/4 of the Quest bar at a time around the wells at the bottom of the muffin pan.
Press the ensure they keep their shape.
Place the muffin pan upside down in the oven at 350°F and bake for 3-5 minutes or until golden brown.
While the crust bakes, in a small skillet, combine apple, lemon zest, honey and coconut oil.
Bring to a simmer and allow to cool before filling your pies.
Serve warm or cool before enjoying!
Check out all of the amazing flavors of Quest bars, shakes, protein chips, and so much more at www.QuestNutrition.com!
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Summer not only brings beach days and flip flops, seasonal fruits help make summers great! For a healthy twist on the classic cherry pie, I made minis and used a healthier blend of ingredients for flour. Check out my recipe for mini cherry pies below and surprise your vegan friends at your next cookout!
Mini Cherry Pies
1 cup Anti-Grain apple flour
1 cup Sunfood raw organic heirloom almond
1 carton (8.45 fl oz) drink maple maple water
1 tbl chia seeds
2 tbl melted or liquid coconut oil
1 tsp cinnamon
1 cup pitted cherries
2 tsp coconut oil
1 tsp brown sugar
In a large bowl, add Anti-Grain apple flour.
Add Sunfood heirloom almonds to a food processor and blend until flour.
Add to apple flour, add cinnamon, and chia seeds.
Mix until evenly distributed.
Add drink maple maple water, coconut oil, and mix until even.
Set aside.
In a small skillet, add coconut oil, cherries and brown sugar.
Keep over low/medium heat until brown sugar is melted and cherries are warm.
Add to food processor and blend as desired.
In a cupcake pan greased with coconut oil, add a one inch layer of the flour mixture.
Add cherry filling and top with flour mixture in desired pattern.
Add to preheated 350° oven and baked for 20-30 minutes, checking to see when crust is golden brown and pies are set.
Set aside to cool and then remove from muffin pan.
Freeze or enjoy warm for a tasty summertime treat!
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Recently I needed chocolate and I decided to try to make a healthy alternative to fudge.
Low and below, Kate Eats Clean’s healthy fudge bites!
Healthy Fudge Bites
1 cup soaked, pitted medjool dates
1/2 cup coconut oil 2 tbl local honey (to help relieve seasonal allergies)
3 tbl Justin’s chocolate hazelnut spread
Melt coconut oil and honey while dates soak in hot water for about a half hour.
Add Justin’s to food processor, add soaked dates, melted coconut oil and honey.
Blend until even.
Taste test before adding to coconut oil-ed ice cube mold.
Freeze for about an hour or until set, depending on size.
Serve chilled and enjoy!
My time spent in the kitchen is very relaxing for me. I enjoy crafting new recipes for the benefit of meal preparation, healthy alternative and to share with my friends and followers!
Along with my own kitchen creations, I love recreating recipes I see elsewhere with a healthier twist!
With a few simple ingredients from Organic Gemini, Bob’s Red Mill, and Sunfood Superfoods, my cinnamon swirl bread will be the talk of your next dinner party or brunch gathering!
Kate Eats Clean’s Cinnamon Swirl Bread
Loaf:
1 cup Sunfood superfood homemade almond flour
1 cup Organic Gemini tiger nut flour
(Add nuts in blender separately and blend
until it is an even, light consistency.)
1 tbl coconut oil
1 tsp cinnamon
1/2 cup unsweetened almond milk
Add to bowl and combined ingredients until smooth.
Set aside.
Cinnamon Swirl:
1 tsp cinnamon
1 tbl coconut oil
1 cup dates
Add chopped dates, cinnamon and coconut oil to skillet.
Warm until ingredients are melted and combined.
Allow to cool and add to food processor and blend until even.
Set aside.
Icing:
2 tsp coconut sugar
1 tsp Bob’s Red Mill arrowroot powder
dash of unsweetened almond milk
Add coconut sugar or organic came sugar into a blender to finely blend.
Add Bob’s Red Mill arrowroot powder and unsweetened coconut milk until it is of desired consistency.
Add a dash of vanilla extract if desired.
Set aside.
Add loaf ingredients to coconut-oiled pan of choice.
(I preferred a loaf pan to freeze and had breakfast slices!)
Bake at 350°F, until a firm and golden brown on top.
Allow to cool and top with cinnamon swirl and icing.
Serve when warm or freeze for breakfast or a snack when on-the-go!
With the subtle taste of almonds and tiger nuts, the cinnamon swirl and icing toppings make for a perfect pairing to create a sweet and savory finish or start to your favorite meal!
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Coconut Oil 
