Menu
Envelope Facebook-f Instagram Pinterest-p

Refined Sugar Free

Sweet and Salty Peanut Bars (V + GF + RSF)

by 2 Comments

Sweet and Salty Peanut Bars!

These Sweet and Salty Peanut Bars are chewy and delicious. They make a perfect healthy and filling snack, or can also be enjoyed with breakfast. The peanuts and peanut butter add protein, while the oats and puffed quinoa add complete carbohydrates. They are sweetened with date paste, which is a natural sweetener packed with fiber and nutrients. Simply soak your dates in warm water, and then blend into a smooth paste. The added sea salt turns this chewy snack into a delicious sweet and salty combo.

Store them in the fridge for up to a week or try freezing them and taking one or two out at a time to dethaw before eating.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

For more healthy snacks, try my Peanut Butter Rice Krispie Cups, Chocolate Almond Pulp Energy Balls or Peanut Butter Oatmeal Cookies.

Sweet and Salty Peanut Bars (V + GF + RSF)

Laura Brining
Delicious and healthy Sweet and Salty Peanut Bars!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 25 minutes
Servings 16

Ingredients
  

  • 1 cup Medjool dates pitted
  • 1/2 cup warm water
  • 1/4 cup salted and roasted peanuts
  • 2 1/2 cups rolled oats
  • 1/4 cup puffed quinoa
  • 1/4 cup shredded unsweetened coconut
  • 1/2 cup natural peanut butter
  • 1/8 teaspoon coarse sea salt

Instructions
 

  • Cover the pitted dates in the 1/2 cup of warm water. Let soak for 5-10 minutes, or longer.
  • Add roasted peanuts, rolled oats, puffed quinoa, and shredded unsweetened coconut in a large bowl. Stir to combine.
  • Blend the soaked dates and the soaking liquid in a blender until a smooth paste forms. Add the date paste and natural peanut butter to the oat mixture. Stir until fully combined.
  • Firmly press the mixture in a 9x9 baking dish. Sprinkle the coarse sea salt evenly over the top of the bars. Let set in the fridge for 15-20 minutes, or longer.
  • Once set, slice into 16 bars.
  • Store bars in the fridge for up to a week or freezer for up to a month. I like to individually wrap the bars and keep them in the freezer for when I need a quick snack on the go.

Save this recipe for later: 

Sweet and Salty Peanut Bars Vegan

 

Vegan Chocolate Protein Muffins

by 8 Comments

Vegan Chocolate Protein Muffins!

Vegan Chocolate Protein Muffins

These Vegan Chocolate Protein Muffins are the perfect healthy snack or breakfast. They are gluten-free, vegan, and refined sugar-free. You can also make these muffins nut-free by substituting coconut milk for the almond milk, making them perfect for school lunches.

Chocolate protein powder adds extra protein to these muffins, helping to make you feel fuller for longer.

This protein is fully plant-based and made with clean ingredients. There is no added sugar, which is what I look for in a protein powder. Not only does this add healthy plant-based protein, but this product is packed with added greens. I’m always looking for ways to add extra greens into my diet, and this is the perfect way to do so without even noticing.

I like to drizzle almond butter or peanut butter over these muffins, but they are also delicious on their own. They are light and fluffy and perfect for a quick snack.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

For more healthy muffin recipes, try my Blueberry Oatmeal Muffins, Banana Chocolate Chunk Muffins, or Lemon Cranberry Muffins.

Vegan Chocolate Protein Muffins (V + GF + RSF)

Laura Brining
Delicious and healthy Vegan Chocolate Protein Muffins!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12

Ingredients
  

  • 2 cups oat flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • ¼ cup cocoa powder
  • ½ cup chocolate protein powder
  • ¼ cup almond milk
  • ¼ cup maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 cup coconut yogurt
  • 1 teaspoon vanilla

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with muffin liners or grease with coconut oil.
  • Add oat flour, baking powder, baking soda, salt, cocoa powder, and chocolate protein powder to a large bowl or blender. Stir or blend on high until fully combined.
  • Add almond milk, maple syrup, apple cider vinegar, coconut yogurt, and vanilla. Stir or blend until fully incorporated and smooth.
  • Scoop muffin mixture evenly into prepared muffin tins.
  • Bake in preheated oven for 20-23 minutes, or until a toothpick inserted comes out clean.
  • Allow muffins to cool. Drizzle with almond butter or peanut butter if desired, and enjoy!

Save this recipe for later: 

Vegan Chocolate Protein Muffins

Blueberry Oatmeal Muffins (V + GF + RSF)

by 13 Comments

Blueberry Oatmeal Muffins!

These Blueberry Oatmeal Muffins are super moist and delicious. Their soft, fluffy texture is made using oat flour. Oat flour can be easily made by blending oats in your blender. It’s naturally gluten-free and the texture is extremely similar to traditional flour.

These muffins are vegan, gluten-free, and refined sugar-free. They are slightly sweetened with maple syrup. You can enjoy these muffins as is with blueberries, or try experimenting with other berry mixes. I love a mix of blueberries, blackberries, and sour cherries.

I think these muffins are healthy enough to enjoy as part of a quick breakfast, or bring them to lunch or school for an afternoon snack.

Tag me on Instagram @livesimplyhealthy and follow along for more healthy recipes and nutrition tips!

For more muffin recipes, try my Lemon Cranberry Muffins, Chocolate Protein Muffins, or Cinnamon Apple Oat Muffins!

Blueberry Oatmeal Muffins

Laura Brining
Moist and delicious Vegan Blueberry Oatmeal Muffins!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12

Ingredients
  

  • 1 ½ cups oat flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • ¼ cup almond milk
  • 2 tablespoons apple cider vinegar
  • ¼ cup maple syrup
  • 1 cup plain coconut yogurt
  • 1 teaspoon vanilla
  • ¾ cup fresh or frozen blueberries
  • ½ cup almonds chopped or sliced
  • 1 ¼ cups oats

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit.
  • Add the oat flour, baking powder, baking soda, and salt into a large bowl. Mix until fully combined.
  • Add almond milk, apple cider vinegar, maple syrup, coconut yogurt, and vanilla. Stir until fully combined and smooth.
  • Add the berries, almonds, and oats. Gently stir until combined.
  • Line a 12 cup muffin tin with silicone baking cups or lightly grease with coconut oil. Scoop the mixture evenly into each cup.
  • Bake in preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Blueberry Oatmeal Muffins Vegan

Cherry Chocolate Chunk Energy Bars

by 2 Comments

Cherry Chocolate Chunk Energy Bars!

These energy bars are so rich and chewy, and make the perfect breakfast or snack. They are loaded with dark chocolate chunks and dried cherries, and have the perfect amount of sweetness. These bars are vegan, gluten-free, and refined sugar-free. I use unsweetened dark chocolate that contains no added sugar, but trust me, the base is already sweet enough on its own! This creates a rich chocolate flavour and includes all the amazing benefits of dark chocolate – including minerals, antioxidants, and healthy fats.

I love having these bars with my cup of coffee in the morning for breakfast, or as a snack with a cup of plant-based milk. The carbohydrates give you quick energy, while the protein and healthy fats keep you feeling full. This makes these bars perfect for a quick boost of energy or afternoon pick me up!

Cherry Chocolate Chunk Energy Bars

Laura Brining
Rich and chewy energy bars loaded with chocolate chunks and cherries.
5 from 1 vote
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 12

Ingredients
  

  • 1 cup oats
  • 1 cup unsweetened shredded coconut
  • 2/3 cup almonds
  • 1/3 cup pecans
  • 1 cup pitted dates about 10-12
  • 1/3 cup dried cherries
  • 1/3 cup unsweetened dark chocolate chopped into chunks

Instructions
 

  • Add the oats, coconut, almonds, pecans, and pitted dates to a blender or food processor. Blend on high until everything is fully combined and no large chunks remain. This should form a sticky crumb-like mixture.
  • Mix in the cherries and chocolate chunks.
  • Pour the mixture into a 9x9 baking sheet. Press firmly.
  • Set the mixture in the fridge to set for a few minutes. Remove from the fridge and cut into 12 bars.
  • Store the bars in the fridge for a week or in the freezer for up to a month.

Pumpkin Muffins (Vegan, GF, RSF)

by 2 Comments

Pumpkin Muffins!

Pumpkin Muffins

These Pumpkin Muffins capture delicious fall flavours in every bite. They make a perfect breakfast with a hot cup of coffee or a perfect snack for on the go. These muffins are soft and moist, with a slight crunch from the added walnuts.

Gluten-free, refined sugar-free, and vegan, these muffins are allergen friendly and a healthier alternative to most muffins. If needed, the walnuts could be left out or subbed for chocolate chips or dried fruit. The base of the muffins is made with oat flour and whole oats, making it a super simple alternative to regular flours. Most people have oats on hand, and this recipe doesn’t require a bunch of different ingredients to substitute for the gluten. These muffins come together in minutes and are the perfect treat to enjoy in our last few weeks of fall.

For more healthy muffin ideas, try my Cinnamon Roll Muffins, Apple Cinnamon Oat Muffins, or Banana Chocolate Chunk Muffins. 

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Pumpkin Muffins

Laura Brining
Delicious Pumpkin Muffins
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12

Ingredients
  

  • 1/4 cup unsweetened almond milk
  • 2 tablespoons apple cider vinegar
  • 1/4 cup maple syrup
  • One 15 oz can pure pumpkin puree
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 1 1/2 cups oat flour
  • 1 cup oats
  • 1/2 cup chopped walnuts or nuts of choice

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Line a 12 cup muffin tin with silicone baking cups or lightly oil with melted coconut oil.
  • Combine almond milk, apple cider vinegar, maple syrup, and pumpkin puree in a large mixing bowl.
  • Add baking powder, baking soda, cinnamon, nutmeg, and salt. Stir until fully combined.
  • Add oat flour and oats to the mixture and stir until combined. Add walnuts or nuts of choice and stir.
  • Scoop mixture into the prepared baking tin. Evenly distribute batter between the 12 cups.
  • Bake at 350 degrees for 30 minutes, or until a toothpick comes out clean.

Save this recipe for later:

Vegan Pumpkin Muffins

Fall Salad with Maple Dijon Vinaigrette

by Leave a Comment

Fall Salad with Maple Dijon Vinaigrette!

Vegan Fall Salad

This spinach salad is layered with crisp apples, dried cranberries, slivered red onion, pecans, and pumpkin seeds, then drizzled in a refreshing Maple Dijon Vinaigrette. The perfect combination of sweet and savory is present in this salad and has been one of my favorite dinners this season. This fall inspired salad would also make a perfect side for Thanksgiving dinner or appetizer for any family gathering this season. Just simply multiply the recipe to serve the amount required.

The pecans and pumpkin seeds add protein and help keep you feeling full. This salad is also packed with many nutrients and minerals, including iron. Enjoy it on its own as the main course, or serve it as a healthy and refreshing side.

For more healthy dinner ideas, try my Shawarma Salad with Chickpeas, Cashew Rice Bowl, or West African Peanut Stew.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Fall Salad with Maple Dijon Vinaigrette

Laura Brining
A healthy fall inspired salad with a light Maple Dijon Vinaigrette.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 2

Ingredients
  

Maple Dijon Vinaigrette:

  • 3 tablespoons dijon mustard
  • 1 tablespoon maple syrup
  • 1 1/2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons olive oil
  • 1/2 tablespoon poppy seeds

Salad:

  • 4 large handfuls of spinach
  • 1/8 cup red onion slivered
  • 1 apple sliced (I used granny smith)
  • 1/4 cup pecans roughly chopped
  • 1/4 cup pumpkin seeds
  • 1/4 cup dried cranberries

Instructions
 

Maple Dijon Vinaigrette

  • Add dijon mustard, maple syrup, apple cider vinegar, olive oil, and poppy seeds into a bowl or a container with a lid. Whisk or shake until fully combined. Set aside.

Salad:

  • Evenly distribute spinach between two plates or bowls. Layer with slivered red onion, sliced apple, pecans, pumpkin seeds, and dried cranberries. Drizzle with Maple Dijon Vinaigrette.
  • Serve immediately and enjoy.

Save this recipe for later:

Vegan Fall Salad

Thai Rice Wraps with Vegan Peanut Sauce

by Leave a Comment

Thai Rice Wraps with Vegan Peanut Sauce!

Vegan Peanut Sauce

Vegan Peanut Sauce

Thai Rice Wraps are a light and refreshing summer meal. Made with fresh, simple ingredients, they are easy to prepare at home. The filling consists of vermicelli rice noodles, fresh vegetables, and cooling mint leaves. Served with a creamy peanut dipping sauce, this meal is packed with bold flavours. Vegan and gluten-free.

This meal is extremely versatile and can easily be doubled or tripled. Feel free to substitute your favourite vegetables. If you aren’t a fan of mint, cilantro or basil also pair perfectly in this dish.

For more easy meal ides, try my Cashew Rice Bowl, Thai Noodle Soup with Crispy Tofu, or my West African Peanut Stew. 

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Thai Rice Wraps with Vegan Peanut Sauce

Laura Brining
Fresh Thai rice wraps served with a creamy vegan peanut sauce.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 pieces (3 servings)

Ingredients
  

Vegan Peanut Sauce

  • 1/3 cup creamy natural peanut butter
  • 4 teaspoons soy sauce gluten free
  • juice of 1/2 lime
  • 4 tablespoons water
  • 1 clove garlic minced
  • 1/2 teaspoon ginger grated
  • 1/8 teaspoon red pepper flakes

Thai Rice Wraps

  • 12 round 8-9 inch rice paper sheets
  • 4 oz thin vermicelli rice noodles cooked according to package directions
  • 1 large carrot julienned
  • 1/2 medium cucumber julienned
  • 2 cups grated purple cabbage
  • 1 large avocado cut into 12 slices
  • 12 lettuce leaves I used butter crunch but you can use your favourite
  • 24 mint leaves

Instructions
 

Vegan Peanut Sauce

  • In a small bowl, add the peanut butter, soy sauce, lime juice, and water. Stir until fully combined and smooth.
  • Add garlic, ginger, and red pepper flakes. Stir until combined and set aside.

Thai Rice Wraps

  • Soak one rice sheet in warm water for 30 seconds or until the sheet has softened. Remove from water and lay on a flat surface or cutting board. Fill the middle of the sheet with approximately 1/12 of the cooked rice noodles, carrots, cucumber, and purple cabbage. Top with 1 avocado slice, 1 lettuce leaf, and 2 fresh mint leaves.
  • Fold the top and bottom of the sheet over the filling. Fold one of the remaining sides over the other and roll into a tight cylinder. Place the rice wrap on a plate and cover with a damp towel. Repeat with remaining rice wraps.
  • Serve immediately with the Vegan Peanut Sauce.

Save this recipe for later:

Vegan Peanut Sauce

Healthy Toasted Granola

by 1 Comment

Healthy Toasted Granola!

Healthy Toasted Granola

This Healthy granola is both vegan and gluten free. Packed with seeds and nuts, this healthy granola is the perfect way to incorporate extra protein into your morning. I like to serve this granola over coconut yogurt with berries, or as a side with my morning fruit. This granola can also be eaten with your favourite nut milk.

To incorporate lots of protein, I added chia seeds, hemp hearts, pumpkin seeds, and almonds. This granola is refined sugar-free and lightly sweetened with maple syrup. The dried fruit also adds additional sweetness.

Feel free to alter the recipe based on your preferences and what you have on hand. If you prefer sunflower seeds over pumpkin seeds or cashews over almonds, you can easily switch them out. You can also select any combination of dried fruit.

For more quick and healthy snack ideas, check out my Healthy Snack Ideas for School and Work or Banana Chocolate Chunk Muffins! 

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Healthy Toasted Granola

Laura Brining
A healthy gluten-free granola with added protein.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 4 -6 servings

Ingredients
  

  • 3 tablespoons Coconut oil
  • 2-3 tablespoons maple syrup
  • 2 cups large oats gluten-free if necessary
  • ½ cup pumpkin seeds
  • ½ cup almonds sliced or chopped
  • 4 tablespoons hemp hearts
  • 2 tablespoons chia seeds
  • ½ cup shredded unsweetened coconut
  • ½ cup dried fruit roughly chopped (I used dried cherries and apricots)

Instructions
 

  • Heat a pan over medium heat. Add coconut oil and maple syrup. Add large oats, pumpkin seeds, and almonds. Stir over medium heat until toasted and slightly golden, about 5-7 minutes.
  • Remove from heat and add hemp hearts, chia seeds, coconut and dried fruit. Stir until combined. Store in jars in the fridge for up to two weeks.

Save this recipe for later:

Healthy Toasted Granola

Dark Chocolate Coconut Balls (V + GF + RSF)

by 8 Comments

Dark Chocolate Coconut Balls!

fullsizerender-3fullsizerender-4

Dark chocolate and coconut are one of my favourite combos, aside from dark chocolate and peanut butter, of course. These Dark Chocolate Coconut Balls are the perfect indulgence without being overly sweet. I like to keep these in my freezer and enjoy one after dinner for a treat once in a while.

These delicious treats are vegan, refined sugar-free, and gluten-free. The coconut and coconut oil provide healthy fats that are needed in our daily diets. These treats are so easy and super quick to make!

Dark Chocolate Coconut Balls

Laura Brining
Indulgent Dark Chocolate Coconut Balls.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 6

Ingredients
  

  • 1 cup shredded unsweetened coconut
  • 1 tablespoon coconut oil
  • 1 tablespoon maple syrup
  • 1/4 teaspoon vanilla
  • 1 tablespoon coconut milk
  • 50 g dark chocolate
  • 1 tablespoon coconut oil

Instructions
 

  • Add shredded coconut, coconut oil, maple syrup, vanilla, and coconut milk to a blender or food processor. Pulse until combined. Roll into 1 tablespoon balls and set aside.
  • Melt dark chocolate and additional coconut oil together.
  • Dip coconut balls into dark chocolate and fully coat in chocolate mixture. Place in the freezer to harden for 10 minutes.
  • Remove balls from the freezer and dip in a second coating of chocolate. Return to the freezer for at least 10 minutes to harden. Store in the freezer for up to a few weeks.