Low Sugar Reeses

Who’s ready for Halloween? If you’re like me and already looking for some healthier Halloween treat ideas, look no further! This recipe is a healthier twist on reeses candy. These Low Sugar Reeses are made with only two ingredients- Lily’s Dark Chocolate Chips and natural peanut butter. Lily’s Dark Chocolate chips are vegan and sweetened with the no-sugar sweetener, stevia. Be sure to chose a peanut butter without added sugar to keep these candies low in sugar.

This recipe is so easy to make- all you need to do is melt ingredients, add to baking cups, and let it sit in the freezer to set! This recipe is gluten free, vegan, and low in sugar.

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Blueberry Vanilla Smoothie

Are you looking for an easy, healthy breakfast that can be made in less than 5 minutes? Then, look no further! This low sugar smoothie is balanced with adequate protein, fat, veggies, and fiber so it not only tastes delicious, but is also very satiating. I love this breakfast because it keeps me feeling satiated for hours so I don’t feel the need to snack in between meals.

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Chocolate Peanut Butter Smoothie

If you tasted this recipe, you may be wondering if its a chocolate peanut butter smoothie or a milkshake? You will be shocked to see that this smoothie is packed with fruit and vegetables, but tastes like an indulgent treat! Even better, it can be made with just five ingredients and in less than five minutes. If that sounds good, then you’re going to love this Chocolate Peanut Butter Smoothie!

Smoothies are a great breakfast option for busy mornings. I love making smoothies because they can be made in less than five minutes and you can take them with you on the go. Smoothies are also a great option because they can be made with frozen fruits and vegetables. Frozen produce lasts longer and tends to be less expensive than fresh produce. I personally love keeping frozen produce stocked in my freezer to toss into smoothies.

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Blueberry Basil Smoothie

I went to pick up basil from the grocery store the other week and they only had a basil plant available. Because of this, I purchased the basil plant and decided to pot it. I figured it wouldn’t last long in my windowsill so I just potted the plant in an old glass jar. I have tried to grow basil plants in my windowsill multiple times and have so far been unsuccessful. Maybe because I’ve been home more and my basil plant is getting the TLC it needs, but it is thriving in my windowsill! Now, I’m going to have to think about re-potting into an actual pot… My new, thriving basil plant as well as the warmer weather inspired me to make this Blueberry Basil smoothie. This recipe is gluten free, vegan, paleo, and whole 30 and only requires 4 ingredients to make!

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Chickpea Cookie Dough

I have another pantry staple recipe for you this week, using chickpeas: Chickpea Cookie Dough. If you missed my post last week, I posted a variety of Pantry Staple Recipes using popular pantry staple items.

I’ve seen a lot of sweet chickpea recipes- anything from chickpea cookies to chickpea blondies. I decided to put my can of chickpeas to use and make a sweet dessert. This chickpea cookie dough is made with 6 simple ingredients and is gluten free and vegan. The best part is it can be made in 5 minutes or less!

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Black Bean Brownies

I’m not gonna lie, I had seen Black Bean Brownies before and was a bit skeptical about how they’d taste. Since it’s quarantine time due to COVID-19 in NYC and I have some extra cans of black beans, I decided to give it a try. I was honestly so surprised how easy it was to put this recipe together and how much the batter tastes like brownies! Only this recipe is gluten free, vegan, contains no refined sugar, is rich in fiber, and made with real food ingredients!

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Sweet Potatoes, Black Beans, & Avocado

As I said in my recent post, My One Week Food Stamps Experience Project, I am adding budget-friendly recipes to my page. This Sweet Potatoes, Black Beans, & Avocado recipe is my second budget-friendly recipe. You can find all of my budget-friendly recipes here. This meal is balanced with protein, healthy fat, and fiber. It is both nutrient-dense and satiating. I personally love this recipe because it’s super easy to make and tastes delicious!

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Lentil “Meatballs”

I have been making these lentil “meatballs” for years and it is hands down one of my favorite recipes! These “meatballs” are a plant-based take on Italian meatballs and they make the perfect healthy, comfort food. I like topping the lentil “meatballs” over spaghetti squash or zucchini zoodles with nutritional yeast.

This recipe is rich in plant foods and packed with nutrients and fiber. It is gluten free, vegan, and grain free.

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Carrot Cake Muffins

It may be a little early, but I’m so excited to share my Carrot Cake Muffins recipe! These Carrot Cake Muffins are my favorite spring treat. Like all of my dessert recipes, these muffins are super easy to make. All you need to do is blend the ingredients, place the batter into muffin tins, and bake for 15 minutes. Allow the muffins to cool, and top with the coconut cream “icing”, which can be made with just two ingredients.

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