All Healthy Recipe

GLUTEN-FREE APPLE CINNAMON MUFFINS
Yield: 8 servings
Serving Size: 1 muffin
Prep Time: 5 min
Cook Time: 18 min
Ingredients:
1 cup cashew butter

23 cup unsweetened applesauce
2 eggs
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
12 teaspoon baking soda
12 teaspoon cinnamon (optional)
Stevia, monk fruit extract, honey or maple syrup to taste*
Method:
1. Preheat oven to 375F.

2. Coat 8 muffin liners with cooking spray (foil liners work best with no sticking).
3. In a medium bowl, add the cashew butter, applesauce and eggs. Whisk well, or
use beaters set to low speed. Add in the vinegar, vanilla extract, baking soda,
cinnamon, and sweetener of choice, and mix until combined (dont over-mix).
4. Spoon batter 3/4 full into the liners and bake for 17-18 minutes, or until an
inserted toothpick comes out clean.
*The amount of sweetener you use will depend on the type you use. Start
conservatively, as these muffins have a wonderful natural sweetness from the
applesauce.
Nutrition Info (with stevia)
Calories: 188 | Protein: 6.5g | Fat: 15g | Net Carbs: 9g | Fiber: 1.3g
THE BEST BAKED DONUTS RECIPE
Yield: 6 servings
Serving Size: 1 doughnut
Prep Time: 10 min
Cook Time: 9 min
Ingredients:
3/4 cup oat flour

1 small ripe banana, mashed
2 eggs
2 tablespoons honey
1 tablespoon coconut oil, melted
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon sea salt
Pinch of stevia
Frosting:
3 tablespoons vanilla Greek yogurt

1/2 ripe banana, mashed
2 teaspoons powdered zero-calorie sweetener (or a pinch of stevia)
1 teaspoon beet powder
Method:
1. Preheat oven to 325F.

2. Coat a regular 6-serving doughnut pan with cooking spray.
3. In a bowl, using beaters, add the oat flour, banana, eggs, honey and oil and mix
until well incorporated. Add the vanilla, baking soda, salt and stevia and mix
briefly to incorporate.
4. Spoon into doughnut pan and bake for about 9 minutes, or until an inserted
toothpick comes out clean. Dont over bake or theyll dry out. Let cool.
5. Using a whisk and bowl or a mini blender, add the frosting ingredients and
stir/process until completely smooth.
6. Frost doughnuts with frosting, and serve. Top with coconut, sprinkles, goji
berries, dried fruit or mini chocolate chips, if desired.
THE GREAT BLOGILATES VEGAN CARROT CAKE

Ingredients mixed together with a spoon (you dont want to blend it because
you want to keep the cake as textured as possible!) and baked for about 40
minutes at 160 C (320 F):
1/4 cup of rolled oats

1/4 cup of coconut milk (from the carton, you can sub this with almond or
hazelnut milk too!)
1 tbsp of chia seeds
1/4 cup of perfect fit vanilla protein powder
1 tbsp of coconut flour
1 medium ripe banana
1 medium grated carrot
1/4 cup of applesauce
1 tsp of vanilla essence
1 tsp of cinnamon
1 tsp of allspice
2 tsp of orange rind
Directions: First, mix your oats, coconut milk (from the carton, not the can!),
and chia seeds in a big bowl. Let the mix sit for half an hour so it gets nice and
thick this will be your egg substitute ;-) Next, add the rest of the ingredients to
the bowl and mix it up with a spoon or fork. Then, just bake it! I baked it in a
mini bread loaf mold so that, when it was ready, I could cut it horizontally and
get two normal sized carrot cake slices. You can always bake it in muffin cases
though or double the recipe and make a bigger cake. Its up to you :-) If you
want to make the cake crunchier too, add some walnuts to the batter or chopped
pecans! (I was going to do this but then, after I opened my cupboard to get the
nuts out, I found out I was out, booo). Anyways, yeah! Thats it! Super easy and
100% carrot cakey, grain free, vegan, and yum yum!
THE CHEESE:
14 oz of medium firm tofu (1 block)
8 oz Tofutti Cream Cheese (whole container)
2/3 cup raw sugar
1/4-1/2 cup lemon juice
-2 TBSP cornstarch
THE CRUST:
1 1/2 cups walnuts
1/2 cup dates pitted
THE STRAWBERRY DRIZZLE SAUCE (optional):
1/2 cup strawberries (I used frozen)
2 TBSP strawberry jam
1/2 TBSP of water
DIRECTIONS:
1. Place the dates and walnuts in a food processor and chop up until crumbly.
2. Spray the bottom of your pan with some PAM cooking spray. Then place the date
and walnut mixture on top. Using your hands, press the crumbs down so it forms a
thick and dense layer. Its easier to press if your fingers are slightly wet.
3. In a blender, mix the tofu, Tofutti cream cheese, sugar, corn starch, and lemon juice
for about 30 sec or until smooth.
4. Pour this tofu mixture on top of crust.

5. Bake for 35-40 min at 350F.
6. Chill in fridge for about 1 hr.
7. Meanwhile, microwave your strawberry, strawberry jam, and water mixture for
about 1 min. Mix up and let cool.
8. Cut up your cheesecake into 8 servings and drizzle the strawberry sauce on top.
9. Serve and IMPRESS!!!! Eat too.
TASTE:
This was my first time EVER making vegan cheesecake and I was
IMPRESSSEEEDD!!!! I couldnt believe it. Neither could the family I was serving
this to. You need to try this. Plus its so easy. You may just die and go to Food
Heaven. It tasted so good and so creamy. I also liked that I didnt have to use graham
crackers in the crust, so that made me extremely happy.
NUTRITION FACTS:
The one thing I was a little disappointed about was the calorie count. Sigh. I will need
to tweak this a bit and use Stevia instead of sugar. It may also help to change my nuts
to almonds instead of walnuts. Well see, there will be a cheesecake evolution.
SALVATION ARMY LASSIES DOUGHNUT RECIPE

Yield: 4 doz. doughnuts
5 C flour
2 C sugar
5 tsp. baking powder
1 saltspoon salt
2 eggs
1 3/4 C milk
1 T lard
DIRECTIONS
1. Combine all ingredients (except for lard) to make dough. Thoroughly knead dough,
roll smooth, and cut into rings that are less than 1/4 inch thick. (When finding items to
cut out doughnut circles, be creative! Salvation Army doughnut girls used whatever
they could find, from baking powder cans to coffee percolator tubes.)
2. Drop the rings into the lard, making sure the fat is hot enough to brown the
doughnuts gradually.
3. Turn the doughnuts slowly several times. When browned, remove doughnuts and
allow excess fat to drip off.
4. Dust with powdered sugar. Let cool and enjoy.
Now, the following recipe provided by The Frugal Girl isnt Blogilates approved
healthy BUT it IS healthiER than your Krispy Kreme. So have some fun and if you
want to join in on National Donut Day fun, go for it! Or if youre not up for baking,
head to your local Krispy Kreme for a free one or stop by Dunkin Donuts for a free
donut with purchase of drink.
BAKED DONUT HOLE RECIPE
Yield: 36 holes
2 tablespoons oil or melted butter
1/2 cup sugar
1 egg
1 teaspoon vanilla
2/3 cup milk
2 cups all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3-4 tablespoons butter, melted
1/2 cup sugar
2 teaspoons cinnamon
DIRECTIONS
1. Preheat oven to 350.
2. Mix oil and sugar; beat in egg. Add vanilla and milk, and stir until combined.
3. Mix flour, baking powder, and salt together. Add to wet ingredients and stir gently,
just until combined. (a few lumps should remain).
4. Fill mini muffin tins 2/3 full with batter. Bake for 10-12 minutes.
5. Combine sugar and cinnamon. Dip each muffin/doughnut into the melted butter and
then roll in the cinnamon sugar.
Casseys Oatmeal Date Cookie Recipe

INGREDIENTS:
1/4 cup dried oats
1/4 cup cottage cheese (I used my 2%)
4 pitted medjool dates OR 2 packets of Stevia (this is recommended for anyone
watching your sugar intake, carbs, and calories. Will break down nutrition facts
below.)
1/4 tsp baking powder
1 egg white
dash of cinnamon
DIRECTIONS:
1. Mix all ingredients together in a food processor. Make sure dates get all mashed up.
Chunks are okay.
2. Scoop the batter onto a tray after spraying with some PAM. Make mini cookies!
3. Then bake at 350F for about 15-20 min or until firm and the tops are slightly
browned.
paleo cassava cake
RECIPE:
2 packages shredded cassava (16 ounces each), thawed (can find at Asian food store)
1 C. coconut sugar (1.1/4 C if youre really a sweet tooth)

1 can coconut milk (full-fat)
2 eggs
5 T. melted butter (or coconut oil works great for DF option)
1/4 t. real salt

1.5 t. real vanilla extract
1. Preheat oven to 375 degrees.
2. Grease a 8X13 glass pan.
3. Whisk all ingredients together in a large bowl until combined.
4. Pour into baking dish and bake for approximately 45 minutes or until the top is golden brown.
5. Cool completely before cutting into squares. Serve with fresh fruit for an unbelievably tasty treat!
Cassava Cake Recipe
Print
Prep time
15 mins
Cook time
60 mins
Total time
1 hour 15 mins
Author: Vanjo Merano

Cuisine: Filipino Recipe
Serves: 6
Ingredients
2 packs grated cassava (about 2 lbs total weight)
2 cups coconut milk
(12 oz.) can evaporated milk
3 pieces egg
cup butter, melted
6 tablespoons cheddar cheese, grated
cup condensed milk
14 tablespoons granulated white sugar
Topping ingredients:
2 tablespoons flour
2 tablespoons sugar
cup condensed milk
2 tablespoons cheddar cheese, grated
2 cups coconut milk
Instructions
1. Make the batter by combining the grated cassava, butter, cup condensed milk, cup evaporated
milk, 6 tablespoons cheddar cheese, 14 tablespoons sugar, and 2 eggs in a mixing bowl and mix
thoroughly.
2. Add the 2 cups coconut milk in the mixing bowl where the mixed ingredients are. Mix again.
3. Grease the baking tray then pour-in the batter (these are the ingredients that you just mixed
together).
4. Pre -heat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking tray with batter and
bake for 1 hour.Remove from the oven and set aside.
5. Meanwhile prepare the topping by combining 2 tablespoons sugar and flour in the heated saucepan.
6. Pour-in cup condensed milk then mix thoroughly.
7. Add 2 tablespoons cheddar cheese while stirring constantly.
8. Pour 2 cups of coconut milk and stir constantly for 10 minutes
9. Pour the topping over the Cassava Cake (baked batter) and spread evenly.
10. Separate the yolk from the egg white of the remaining egg (well be needing the egg white only)
11. Glaze the topping with the egg white using a basting brush. Simply dip the brush to the egg white
and brush it on the cassava cake.
12. Set your oven to broil mode. Broil the Cassava cake until color turns light brown.
13. Garnish with extra grated cheese on top. Serve. Share and enjoy!

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GLUTEN-FREE APPLE CINNAMON MUFFINS

1 cup cashew butter

1. Preheat oven to 375F.

3/4 cup oat flour

3 tablespoons vanilla Greek yogurt

1. Preheat oven to 325F.

THE GREAT BLOGILATES VEGAN CARROT CAKE

1/4 cup of rolled oats

4. Pour this tofu mixture on top of crust.

SALVATION ARMY LASSIES DOUGHNUT RECIPE

Casseys Oatmeal Date Cookie Recipe

paleo cassava cake

1 C. coconut sugar (1.1/4 C if youre really a sweet tooth)

5 T. melted butter (or coconut oil works great for DF option)

1/4 t. real salt

Author: Vanjo Merano

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