Ingredients:

  • 2 cups of Almond Flour
  • ½ cup of Coconut flour
  • ½ cup of Unsweetened shredded Coconut (save some for topping)
  • 1 teaspoon of Baking soda
  • ½ teaspoon of Salt
  • 1 tablespoon of Healthy U Pumpkin Spice
  • 4 eggs
  • 3/4 cup of Maple Syrup
  • 1/3 cup of Tahini
  • 1/4 cup of Unsweetened milk
  • 1 teaspoon of Vanilla extract
  • 1/3 cup of Coconut oil, melted
  • 3 cups of Shredded carrots
  • 1 cup of Chopped walnuts (save some for topping)

 

Icing:

  • 2 cups of Light Cream Cheese
  • 1/4 cup of Unsweetened milk
  • 1/4 cup of Maple Syrup
  • 1/3 cup of Coconut oil, melted
  • 1 teaspoon of Vanilla extract

 

Directions:

  1. Preheat oven to 350 F. Line your baking tray with parchment paper.
  2. In a large bowl, whisk the almond flour, coconut flour, unsweetened shredded coconut, baking soda, Healthy U Pumpkin Spice and salt together. Set aside.
  3. In a large bowl, whisk together the eggs, pure maple syrup, tahini, almond milk, vanilla extract until smooth. Slowly whisk in the melted coconut oil until it’s well incorporated, then stir in the carrots.
  4. Add dry ingredients to wet ingredients and mix with a wooden spoon until well combined. Stir in walnuts. Bake for 25-30 minutes
  5. Frost the cake with Light Cream cheese once cooled.

Watch my IGTV Cooking Video for this recipe!

 

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S’mores Granola Bars:
  • 1 cup almond flour
  • 1/2 cup of almond butter
  • 2 bananas, mashed
  • 1 egg
  • 2 tablespoons maple syrup
  • 2 tablespoons chia seeds
  • 1 teaspoon baking powder
  • 1 teaspoon of vanilla
  • 1/4 cup chocolate chips (save some for the top layer)
  • 1/4 cup mini marshmallows (save some for the top layer)
Instructions:
  1. Line a square pan with parchment, and preheat the oven to 350F
  2. Mix all ingredients, and then pour batter into the baking tray
  3. Bake for 25 minutes, cut into 8-12 granola bars
Egg Muffins
  • 1 red pepper, chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup green onion, chopped
  • 1 onion, chopped
  • 1 tsp garlic, minced
  • 1 tbsp oil
  • 1 cup cheddar cheese, grated
  • 1/2 tsp salt
  • 12 eggs, whisked
Instructions:
  1. Cook onion, broccoli, garlic & oil on frying pan, and then let it cool
  2. Whisk eggs, and then add vegetables & cheese
  3. Pour in a muffin tray (with spray oil), and bake for 25 minutes

 

Watch my IGTV Cooking Video for this recipe!

 

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Ingredients

  • 1 cup cashews, roasted and unsalted
  • 3/4 cup whole almonds, roasted and unsalted
  • 3/4 cup walnuts, roasted and unsalted
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup golden flaxseed meal
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil melted
  • 1/2 cup maple syrup
  • 1 1/2 tbsp Healthy U Pumpkin Spice or 1 teaspoon ground cinnamon
  • 6 apples, diced
  • 4 pears, diced

  1. Coarsely chop the cashews, almonds, and walnuts nuts in a food processor (or blender)
  2. Add to the same bowl shredded coconut, flaxseed meal, and salt.
  3. 1/4 cup coconut oil and 1/4 cup maple syrup, and mix with a spatula to combine. The mixture should be moist and have a crumbly consistency. Set aside.
  4. In a medium saucepan, add 1/4 cup coconut oil, 1/4 tablespoon of maple syrup, Healthy U Pumpkin Spice, and the apples/pears. Heat mixture over medium heat stirring frequently for about 5 to 10 minutes or until the apples/pears soften and caramelize.
  5. Add about 1/2 crumble to the baking tray, and press it down evenly on the bottom, followed by the apples/pears. Top the apples/pears with more crumbs.
  6. Broil in the oven for 2 minutes to brown the top, and be careful not to burn.

 

Watch my Instagram Live Cooking Video for this recipe!

 

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Secret Muffins

Dry mixture:
1 1/4 cup almond flour
2-3 tbsp coconut flour
1 tsp baking soda
1 tbsp Healthy U Pumpkin Spice Mix (or, 2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp all-spice)

Wet mixture:
1/4 cup coconut oil (melted)
1/4 cup milk
2 eggs
1/2 cup unsweetened apple sauce
2 tsp vanilla
2 grated carrots
1 grated zucchini

Combine wet & dry ingredients, and bake at 350F for 25-35 minutes!

Serve with 0% plain Greek yogurt, puréed pumpkin and maple syrup!

 

Healthy U Fudge

Nutty base:
1 1/2 cup smooth nut butter
1/4 cup coconut oil
1/4 cup maple syrup
1. Freeze in baking tray with parchment paper for 90 minutes, then cut into cubes

Chocolate icing:
3 tbsp cocoa powder
1.5 tbsp coconut oil
1.5 tbsp maple syrup
Salt flakes, sprinkled on top
1. Layer each cube with icing on top, and then sprinkle on top
2. Freeze for 7-10 days!

 

 

 

Ingredients:

  • 2 cups red beans, rinsed and drained
  • ½ cup cocoa powder
  • 4 tablespoons cold coconut oil
  • ½ cup maple syrup
  • 1 tablespoon of vanilla extract
  • 1 teaspoon of baking soda
  • ½ tsp cinnamon
  • A pinch of salt
  • 5 walnuts
  • ½ cup semi-sweet chocolate chips

 

Directions:

  1. Preheat oven to 350°F
  2. Put all the ingredients in a food processor/blender (excluding nuts & chocolate chips), until a dense cream is created
  3. Add the chopped walnuts & chocolate chips, and stir
  4. Put the mixture in a mold lined with parchment paper
  5. Bake for 30 minutes

Ingredients:

    • 1 cup almond flour
    • 1 cup oats
    • ½ teaspoon baking powder
    • 2 bananas, ripe and mashed
    • 3 tablespoons natural peanut butter
    • 2 tablespoons maple syrup
    • 1 tablespoon flax seed, ground
    • 1 teaspoon vanilla
    • 1 teaspoon cinnamon
    • 1 tablespoon coconut oil
    • ½ cup semi-sweet chocolate chips

 

Directions:

  1. Combine and mix all ingredients
  2. Cool in the fridge for 5 minutes
  3. Roll into small balls
  4. Freeze for 3-hours & serve

 

TIP: Keep frozen for doughy texture when served!