Easy Air-Fried Spinach Falafel (V+ DF + GF)

This recipe was inspired by my experience at a local agriculture fair a few years ago. It was the first time I had ever tried falafel and I couldn’t get over how good it was! With that being said, it was most definitely deep fried. And when I say deep fried I mean DEEP FRIED. This thing was dripping with oil! But, it was so good I ate it anyways! I mean let’s be honest, what doesn’t taste good deep fried?

I wanted to see if I would be able to get the same great flavor without all the grease by making it at home and to my surprise, I did!

I don’t know about you, but when I’m craving something I want it immediately! Traditional falafel recipes will have you soak dry chickpeas and go through that whole process, but I just can’t wait for all that! When I want falafel, I want it in that moment and not a second later! It’s something I crave all the time now, and when I want it you better know I’m whipping it up in a jiffy! That’s why I use canned chickpeas over dry ones. Because honestly, who has time for all that?!

Just talking about falafel has me craving it… let’s get to the recipe already!

Easy Air-Fried Spinach Falafel

Ingredients:

  • 15 oz can unsalted chickpeas
  • 1/3 cup diced yellow or red onion
  • 1/2 cup spinach
  • 2 cloves minced garlic
  • 2 tbsp extra virgin olive oil
  • 1/3 cup fresh parsley
  • 1 tsp coriander
  • 1/2 tsp pink salt
  • 1 tsp cumin
  • 1 1/2 lemon juice
  • 4 tbsp gluten-free oat flour

How to make…

Step 1: In a food processor add the chickpeas, onion, spinach, garlic, olive oil, parsley, coriander, salt, cumin, and lemon juice.

Step 2: Coarse blend (there might be chunks of chickpeas, that’s what we want).

Step 3: Stir in the oat flour with a spoon, you don’t want to over process the mixture.

Step 4: Form the mixture into balls and place in the air fryer. (The mixture is going to be a little wet and that’s okay.)

Step 5: Bake in the air fryer at 400 degrees for 8-10 minutes (or until golden) and then flip the falafel over and bake again in the air fryer for another 8-10 minutes.

Notes:

  • Try pairing this falafel with my ‘Dairy-Free Tzatziki Sauce’.
  • Eat in a pita, a salad, on their own, the possibilities are endless!
  • I keep mine in an air tight container in the fridge for up to 7 days.

Enjoy!!

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Dairy-Free Tzatziki Sauce

Creamy, cool, refreshing, and a hint of garlic.
This ‘Dairy-Free Tzatziki’ is the perfect addition to any summer meal!

A few weeks back I decided to try Dairy-Free Tzatziki from one of my all time favorite brands, and sadly, I was VERY disappointed.

I didn’t know if it was tzatziki I didn’t care for, or just the way they happened to make it.

So, I decided to give it another try and made it myself.

And boy oh boy am I glad I did!

I’ve been putting this tzatziki sauce on everythingggg!

Literally, EVERYTHING.

Let me explain, when it starts to get warmer out all I want to do is NOT cook.

It just feels like such a hassle in the summer, ya know?

This is the perfect addition to so many non cooked meals.

Sooo, I’ve been putting it on all of them.

Pitas, salads, sandwiches, the list goes on!

Just be sure that when you make tzatziki that the cucumber has been squeezed dry and drained of it’s water.

If you don’t it will be too runny and you don’t want that.

Let’s get to the recipe so you can put it on everything too!

Dairy-Free Tzatziki Sauce

Ingredients:

  • 1/2 cup finely grated cucumber (strained + dried)
  • 10.5 oz unsweetened plain coconut yogurt
  • 2 tbsp fresh dill
  • 1 1/2 tbsp lemon juice
  • 3 tsp extra virgin olive oil
  • 1 1/2 cloves minced garlic
  • 1/2 tsp pink salt
  • 1/4 tsp black pepper

How to make…

Step 1: In a medium size bowl combine all your ingredients, stir until everything is completely combined. *

Step 2: Cover the bowl and let sit for 1-2 hours in the fridge allowing the flavors to soak in.

Step 3: Put in an airtight container and store in the fridge.

Enjoy!!

Notes:

  • I store mine in an airtight container in the fridge for up to 7 days.

Loaded Breakfast Cookies (DF + GF)

Crunchy on the outside, soft and gooey on the inside, the perfect cookie!

Cookies that are so healthy you want to eat them for breakfast?

You’ve come to the right place!

I’m all for eating cookies for breakfast, and for that matter, lunch and dinner as well!

Cookies are ALWAYS the right choice in my book.

Let’s get to the recipe.

Loaded Breakfast Cookies

Ingredients:

  • 2 cups gluten-free oats
  • 1/4 cup gluten-free oat flour
  • 1/2 tsp pink salt
  • 1 tsp cinnamon
  • 2 tbsp ground flax
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 tsp pure vanilla
  • 3/4 cup creamy almond butter
  • 1 egg
  • 1/4 cup raw blue agave
  • 3 tbsp unrefined virgin coconut oil (melted + cooled)
  • 1/2 cup dried cranberries
  • 1/3 cup pumpkin seeds
  • 1/2 cup unsweetened coconut flakes

How to make…

Step 1: Preheat the oven to 350 degrees, and grease a cookie sheet with coconut oil or any oil of your choice.

Step 2: In a small bowl mix together the oats, oat flour, pink salt, cinnamon, flax, baking soda, and baking powder.

Step 3: In a larger bowl whisk together the vanilla, almond butter, egg, agave, and coconut oil.

Step 4: In small amounts at a time fold in the dry ingredients with the wet ingredients until they are completely combined.

Step 5: Add in the cranberries, pumpkin seeds, and coconut flakes.

Step 6: On the greased cookie sheet put 2 tbsp sized cookies down about an inch away from each other.

Step 7: Bake for 8 minutes or until the cookies are golden brown.

These cookies are basically a more convenient and delicious version of oatmeal!

Notes:

  • Store in an air tight container.
  • I keep mine in the freezer and heat them up in the microwave for 10-15 seconds when I want to eat one.

Enjoy!!


The BEST Dairy-Free Cinnamon Rolls

Ooey gooey cinnamon rolls, YESSS PLEASE!

When I was a child having cinnamon rolls for breakfast was such a treat, and they still are today!

What’s better than waking up to the smell of cinnamon sugar covered dough baking to perfection?

Nothing…the answer is nothing.

In all seriousness, cinnamon rolls have always had a special place in my heart and this is the specific recipe I use in my home. I wouldn’t say this recipe is healthy, but it sure is delicious!

Let’s get to the recipe.

The BEST Dairy-Free Cinnamon Rolls

Ingredients:

Dough:

  • 2 tsp dry yeast
  • 1/3 cup warm water
  • 1/3 cup coconut sugar
  • 1/3 almond milk
  • 2 tsp pure vanilla
  • 1 egg
  • 1/4 cup melted coconut oil
  • 2 tsp pink salt
  • 3 cups all-purpose white flour

Filling:

  • 2 tbsp cinnamon
  • 3/4 cup coconut sugar
  • 1/4 cup coconut oil

How to make…

Step 1: Preheat oven to 375 degrees and grease a cake pan or skillet with coconut oil or any oil of your preference.

Step 2: In a large mixing bowl combine the yeast and warm water.* Whisk until frothy and then let the mixture sit for 30 minutes.

Step 3: After 30 minutes has passed mix in the coconut sugar, pink salt, vanilla, egg, coconut oil, and almond milk.*

Step 4: Fold in 3 cups of flour until the mixture is completely combined and it starts to form a dough. (It’ll be flaky and that’s okay, don’t add anymore liquid or it will become too sticky to work with.)

Step 5: Cover the bowl of dough with a towel, bees wrap, or plastic wrap and allow it to sit on the counter for 30 minutes. Set aside.

Step 6: While the dough is covered in a separate smaller bowl mix together the 3/4 cup of coconut sugar, cinnamon, and the 1/4 cup coconut oil. It will be crumbly and that’s what you want. Set that aside.

Step 7: Uncover the dough you previously set aside and lightly flour a flat surface.

Step 8: Transfer the dough from the bowl to the floured surface and roll the dough out in a rectangle until the dough is about 1/4 inch thick.

Step 9: Cover the dough in the sugar mixture you set aside.

Step 10: Roll the dough upwards towards the other side of the dough.

Step 11: Use a knife to cut the dough into rolls about 1 inch thick.

Step 12: Put rolls in the pan closely together so they’re touching.

Step 13: Bake the cinnamon rolls for 20-25 minutes.

Step 14: Take the cinnamon rolls out, let cool slightly, and put the icing on if desired.

Enjoy!!

Dairy-Free Icing (Optional):

Ingredients:

  • 1 cup powdered sugar
  • 5 oz dairy-free yogurt (plain unsweetened)
  • 1/3 cup coconut oil (still hardened)

How to make…

Step 1: In a food processor or in a high speed blender combine all the ingredients until blended smooth.

Step 2: Put the icing in the fridge to stiffen.

Step 3: Ice the cinnamon rolls!!

Nothing is better than a big ‘ole cinnamon roll with an even bigger cup of coffee in the morning!

Notes:

  • *Make sure the water is warm and not hot because if the water is too hot it can kill the bacteria in the yeast.
  • *Be sure the almond milk is room temperature, you don’t want it to be too cold.
  • The coconut oil should be melted but slightly cooled.

Fudgy Avocado Zucchini Brownies (DF + GF)

These brownies are nothing short of amazing!

If you love incredibly moist and fudgy brownies then these are for you!

Can you believe that these bad boys have a hidden veggie in them?!

I know I couldn’t!

These brownies are healthy AND delicious.

Brownies packed with a veggie and healthy fats?? You can’t go wrong!

Let’s get to the recipe!

Fudgy Avocado Zucchini Brownies

Ingredients:

  • 2 cups finely shredded zucchini
  • 2 eggs
  • 1 ripe avocado
  • 2 tsp pure vanilla
  • 2 tbsp unsweetened almond milk
  • 4 tbsp melted coconut oil
  • 1/4 cup raw blue agave
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp pink salt
  • 3 tbsp coconut flour
  • 2 tbsp super-fine almond flour
  • 3/4 cup cacao
  • 1/3 cup coconut sugar
  • 1 1/2 cups Enjoy Life chocolate chips/chunks + extra

How to make…

Step 1: Preheat your oven to 350 degrees.

Step 2: Grease a 13×9 baking pan with coconut oil or any oil of your choice.

Step 3: In a food processor combine the shredded zucchini, eggs, avocado, vanilla, almond milk, coconut oil, and agave. Blend on high.

Step 4: Add in the baking soda, baking powder, pink salt, coconut flour, almond flour, cacao, and coconut sugar. Blend on high. Set aside.

Step 5: In a saucepan on low heat melt 1 cup of the Enjoy Life chocolate chips or chunks. Once melted add into the food processor. Blend on high until completely combined.

Step 6: Add 1/2 cup of the Enjoy Life chocolate chips/chunks to the food processor. Pulse until they’re completely folded into the mixture.

Step 7: Pour mixture into pan and make level.

Step 8: Sprinkle extra Enjoy Life chocolate chips/chunks on top.

Step 9: Bake for 30 minutes.

Step 10: Take brownies out and cut into desired sizes. Store in an airtight container in a cool dry place.

Healthy fats, a veggie, AND chocolate? ALL in a brownie?!
How could you go wrong?

Notes:

  • I store my brownies in an airtight container in the freezer. When I want one I take it out and microwave it for 10 seconds or let it come to room temperature.

Enjoy!!


No-Bake Almond Butter Caramel Cheesecakes (V + DF + GF)

The CREAMIEST dairy-free cheesecake you will ever eat!

I LOVE cheesecake, I’ve loved it my whole life, it’s my all time favorite dessert!

If you asked any of my family or friends they would tell you without hesitation how much I love the original sweet treat.

The other day I was messing around in the kitchen trying to make a healthier version of my favorite dessert and came up with THIS!

When I took these out of the freezer I let the cheesecakes soften to room temperature and cut into them only to find out they had a texture just as creamy as the OG recipe! I broke through the crust and it was the most buttery crumbly crust you could ever imagine.

It instantly melted in my mouth.

If this cheesecake recipe passed my standards, I promise it will make your taste buds jump for joy!

Let’s get to the recipe!

No-Bake Almond Butter Caramel Cheesecakes

Ingredients:

Crust:

  • 1/2 cup gluten-free oats
  • 8 dates (whole + pitted)
  • 1/2 cup raw unsalted almonds
  • 1 1/2 tsp cinnamon
  • 1/4 cup almond butter

Cheesecake Filling:

  • 2 tbsp lemon juice
  • 1/3 cup raw blue agave
  • 1/2 cup full fat coconut milk (canned)
  • 1/3 cup coconut oil
  • 1 1/2 cup raw cashews (quick soaked)
  • 2 tsp pure vanilla

Caramel Sauce:

  • 1 recipe of my ‘Healthy Caramel Sauce‘ (you will have left over sauce that you can keep in an air tight container in the fridge for a week.)

How to make…

Step 1: Grease a muffin tin with coconut oil (or any oil of choice).

Step 2: Quick soak cashews by putting them in a large bowl and covering them completely in hot water. Soak them for 30 minutes. Set aside.

Step 3: While the cashews soak combine all the ingredients for the crust in a food processor. This includes the oats, dates, almonds, cinnamon, and almond butter. Blend until the mixture is completely combined. It will still have a crumbly texture, this is what we want.

Step 4: Take about 1 1/2 – 2 tbsp of the crust mixture pressing it down firmly in the muffin cups creating a sturdy crust.

Step 5: Drain the cashews after 30 minutes have passed.

Step 6: In a food processor combine all the ingredients for the cheesecake filling. This includes the lemon juice, agave, coconut milk, coconut oil, cashews, and vanilla.

Step 7: Blend completely until it’s smooth and creamy!

Step 8: Cover the crust with the cheesecake filling until the muffin cup is 3/4 of the way full.

Step 9: Top with the ‘Healthy Caramel Sauce’ and swirl in.

Step 10: Chill in the freezer for 2 + hours.

Notes:

  • To take cheesecakes out use a butter knife around the cheesecake a couple times and use the leverage of the knife to pop the cheesecake out.
  • In an air tight container they keep in the freezer for 2-3 weeks.
  • If you can’t wait for the cheesecakes to soften to room temperature then you can microwave them for 10 seconds.

Enjoy!!

Caramel, cheesecake, and almond butter… is there anything better?!
I don’t think so!

Enjoy!!


Healthy Caramel Sauce (V, DF, GF)

Put on top of your favorite dessert, use it as a dip for fruit, eat it straight out of the jar, the possibilities are endless!

Healthy Caramel Sauce

Ingredients:

  • 14 dates (whole + pitted)
  • 1 tsp pink salt
  • 2 tsp pure vanilla extract
  • 1/2 cup (room temp) unsweetened almond milk
  • 1/4 cup coconut sugar

How to make…

Step 1 & Done: In a food processor blend all the ingredients on high until all the date pieces are completely blended and the sauce looks as smooth as caramel.

Notes:

  • Make sure the dates are soft. If not, you can soften them by soaking them in hot water for 10-15 minutes.
  • Keeps in an air tight container for 1 week in the refrigerator.

Enjoy!!