I had some ripe bananas to use up the other day, so I made these Raspberry Banana Muffins. These healthy muffins are gluten free, vegan and oil free. You only need a few simple ingredients to make them.
I added shredded coconut into these muffins because I think raspberry and coconut just go fabulous together. Don’t you think?
These muffins would be great to throw in your purse before work. They freeze and re-heat very well too. For more healthy muffin recipes check out this post.
Calling all ice cream fans! This Salted Caramel Cashew Ice Cream is a must make. I think it is my new favorite.
Before making this recipe, my favorite was the cherry chocolate chip ice cream. The best part about this ice cream is that is has zero added sugar.
That’s right. You heard me correct. This healthier ice cream recipe is sweetened only with dates! The dates make up the caramel portion of this recipe.
Nothing says summer better than the flavors of lemon and coconut. Those flavors are showcased in these Lemon Coconut Cookies. These Lemon Coconut Cookies are a super cinch to make. They also happen to be gluten free, grain free, nut free, and vegan!
These cookies also come with a boost of fiber and protein. They freeze well too, so you can make a batch for later. Maybe in the winter when you are craving the flavors of summer? 🙂
I love okra, but sadly I am alone in my love of this vegetable. I included okra in this Pinto Beans and Rice dish to feed my craving. Not only is this simple to make, it comes with a bit of heat, which I also love. And while I know I don’t post much, choosing to mainly work behind the scenes of MyWholeFoodLife, I do plan on posting more of my creations in the future. Melissa and I are a great team, and we want to show everyone just how much we collaborate. Some of my other recipes are Eggplant Pasta, Mexican Quinoa and Squash Apple Soup. Enough about me, onto to the dish.
This recipe is great for lunch. If you don’t like heat, green bell peppers would sub well. On the flip side, use jalapeños if you are looking for something a bit more spicy. This is a pretty versatile dish that I hope you love as much as I did.
I use my ice cream maker at least once a week in the summer. This Raspberry Coconut Ice Cream is my latest creation. I just love the combination of raspberry and coconut, don’t you?
This ice cream recipe is vegan, gluten free and paleo approved. Zero processed sugar too.
One thing I noticed about store bought healthier ice creams is that they all still contain processed sugars, and have too long of an ingredient list for me. My homemade ice cream recipes are super simple to make and you can control the ingredients and the sugar amount.
I recently made a Brownie Batter Hummus that got really good reviews. So this Snickerdoodle Cookie Dough Dip is another variation of dessert hummus. It’s PERFECT for summer because who really wants to turn on the oven in this heat?
This is dough you can eat straight up, or you can thin it out to make the dip. Win win all around in my opinion.
This Snickerdoodle Cookie Dough Dip is super easy to make. Vegan and gluten free. You only need 4 ingredients + water if it’s needed. Serve with fruit, graham crackers, or eat it by the spoon! 🙂 If you do feel like baking this, I think that could also work.