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Healthy Toasted Granola

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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.

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Healthy Toasted Granola

All Purpose Vegan Cashew Cream

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This Cashew Cream is a delicious and creamy sauce made with only two ingredients! It is extremely versatile and can be used to enhance a variety of meals and desserts. Incorporate it into sauces and pasta dishes, use it as a creamy dressing, or add it to rich desserts!

If you crave creamy dishes but are dairy free or vegan, this sauce will become your best friend. It is just as rich and creamy as regular cream, but so much healthier. My favourite part is that it is 100% natural with only cashews and water as the base.

Although cashews are also a high-fat food, cashews are high in healthy monounsaturated fats, while heavy cream contains mainly unhealthy fats. Cashews also provide 18g of protein in a ½ cup, while heavy cream contains only 3.2g. Aside from providing protein, cashews are also a great source of magnesium, iron, B6, and many other nutrients.

After making the base Cashew Cream, you can use it alone or add your favourite flavourings. Serve it on my Healthier Vegan Nachos and Black Bean Mushroom Tacos or turn it into my Vegan Alfredo Sauce or Creamy Chipotle Cashew Dip.

All Purpose Vegan Cashew Cream

Laura Brining
All purpose vegan cashew cream made with only 2 ingredients!
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes

Ingredients
  

  • ½ cup raw cashews soaked overnight or for at least 6 hours
  • ¼ - ½ cup water

Instructions
 

  • Place cashews in a bowl or container and cover with water. Soak cashews in water for at least 6 hours or overnight. Drain and rinse.
  • Add cashews and ¼ cup of water to a blender or food processor. Blend until smooth and creamy. Depending on your use with the cashew cream, you can add additional water for a thinner sauce, or add additional ingredients to add flavour.

Notes

Be sure to soak the cashews! If the cashews are not soaked for long enough they will not blend into a smooth and creamy sauce.

Hearty Vegan Chili

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Hearty Vegan Chili!

Chili is one of my favourite one-pot meals. It’s packed with protein and perfect on a cold or rainy day. If you’re vegan or looking to reduce your meat intake, this hearty meal is the perfect option. It tastes similar to the traditional version and is a great way to incorporate extra veggies and legumes into your diet. Lentils and beans are a great source of protein, as well as fibre, iron, and B vitamins. The carrots add additional vitamins and minerals.

I like to serve this over warm brown rice with avocado. This creates a perfectly balanced meal with protein, complete carbohydrates, and healthy fats. I love to enjoy this meal before or after a workout, or on a damp and rainy day.

Hearty Vegan Chili

Laura Brining
Simple and hearty vegan chili
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 2 teaspoons olive oil
  • 1 large onion diced
  • 2 cloves garlic minced
  • 1 cup carrots cubed
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon <g class="gr_ gr_75 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="75" data-gr-id="75">chili</g> powder
  • ½ teaspoon <g class="gr_ gr_77 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="77" data-gr-id="77">chili</g> pepper flakes use 1/4 teaspoon for less spicy
  • ½ teaspoon paprika
  • ½ teaspoon oregano
  • ½ cup water
  • One 398 ml can black beans rinsed and drained
  • One 540 ml can red kidney beans rinsed and drained
  • ½ cup lentils
  • Two 398 ml cans of tomato sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon red wine vinegar
  • ½ teaspoon maple syrup

Instructions
 

  • Heat olive oil over medium heat in a large pot. Add diced onions, minced garlic, and cubed carrots. Season with salt, pepper, <g class="gr_ gr_80 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="80" data-gr-id="80">chili</g> powder, <g class="gr_ gr_81 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="81" data-gr-id="81">chili</g> pepper flakes, paprika, and oregano. Stir until onions are translucent, about 3-5 minutes.
  • Add water and continue to cook over medium heat until carrots are fully <g class="gr_ gr_66 gr-alert gr_gramm gr_inline_cards gr_run_anim Punctuation only-del replaceWithoutSep" id="66" data-gr-id="66">cooked,</g> about 10 minutes.
  • Add black beans, red kidney beans, lentils, and tomato sauce. Reduce heat to low and stir. Season with soy sauce, red wine vinegar, and honey. Simmer until lentils are fully cooked. Depending on lentil size, anywhere from 8-20 minutes.

Dark Chocolate Coconut Balls (V + GF + RSF)

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Dark Chocolate Coconut Balls!

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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
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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.

 

Classic Vanilla Chia Seed Pudding

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Chia Seed Pudding!

vegan chia seed pudding

vegan chia seed pudding

Chia Seed Pudding is so versatile and full of nutrients. The chia seeds and plant milk in this recipe add protein, while the chia seeds add tons of omega 3’s and fibre to your day. You can also add coconut milk kefir for some probiotics. I chose vanilla for a classic and simple flavour that can be paired with any toppings, but you can also play around with the recipe and add cocoa or peanut butter.

This pudding is a great breakfast that will leave you feeling full for longer, but is so delicious it can be eaten for dessert too! I like to eat this pudding by itself or served with some fresh fruit or shredded coconut for breakfast or a mid-morning snack. It is also delicious added to yogurt or served over warm oats. This would be perfect for a healthy dessert with fresh fruit and whipped cream or a drizzle of maple syrup.

For more snack ideas, try my Healthy Toasted Granola or Banana Chocolate Chunk Muffins!

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

Classic Vanilla Chia Seed Pudding

Laura Brining
A quick and easy Classic Vanilla Chia Seed Pudding.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 1

Ingredients
  

  • 1 cup plant milk
  • 1/4 cup chia seeds
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1-2 tablespoons additional plant milk if desired

Instructions
 

  • Stir 1 cup plant milk, chia seeds, vanilla, and cinnamon in a jar or container. Cover and place in the fridge for at least two hours or up to overnight.
  • Remove pudding from the fridge.
  • Serve as is or stir in an additional 1-2 tablespoons of plant milk if you desire a thinner consistency.
  • Serve with fresh fruit or your favourite toppings.

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vegan chia seed pudding

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