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The Healthy Dessert Blog
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    This thick mushroom gravy recipe is so easy to make… You’re going to want to put it over absolutely everything!

    Easy Mushroom Gravy Recipe

    Easy Homemade Mushroom Gravy

    A simple recipe you can make at home, with just 6 ingredients.

    It’s super quick to prepare from scratch and makes a perfect addition to any holiday table.

    Trending Right Now: Cauliflower Mac And Cheese

    6 Ingredient Vegan Mushroom Gravy

    The recipe can be:

    Vegan

    Keto

    Gluten Free

    Low Carb

    Paleo

    Oil Free

    Whole 30

    NO Heavy Cream

    This seriously might become your new favorite gravy.

    The taste and depth of flavor are so much better than canned gravy or those instant packets, it’s not even a contest.

    You May Also Like: Keto Cheesecake – 5 Ingredients

    The Best Mushroom Gravy Recipe

    How Do You Serve It?

    The recipe works any time you need a basic brown gravy.

    While many people traditionally use mushroom gravy over turkey, chicken, pork, or steak, I like to serve it with roasted veggies or spaghetti squash.

    Growing up, one of my favorite weekend dinners was whenever my mom would make us mashed potatoes, green beans, and meatloaf or burger patties covered in thick homemade gravy. So after going vegetarian in high school, I began to replicate that meal by simply replacing the hamburgers with my Veggie Burger Recipe.

    The vegetarian mushroom gravy is good for baked potatoes or sweet potatoes, biscuits and gravy, or over rice, quinoa, or toast. It’s also pretty great on its own – add chickpeas or black beans for a delicious high-protein and meatless main dish that meat eaters will love too.

    Homemade Mushroom Gravy Recipe

    Healthy Mushroom Gravy Ingredients

    The recipe can be made with just 6 staple ingredients: onion, mushrooms, broth, garlic, salt, and your favorite thickener of choice.

    Most flours work here, including spelt, white, or whole wheat. For gluten free gravy, try sorghum or rice flour. Or for keto gravy, coconut flour is also fine to use.

    As for the type of mushrooms, it’s completely up to you. I’ll often use a mix of button mushrooms, shiitakes, portobello, oyster, maitake, cremini, porcini, baby bella, or whatever looks interesting (and isn’t crazy expensive!) at the grocery store. If you want to add some chopped carrots along with the mushrooms, feel free to do that too.

    The gravy can be cooked in a slow cooker or crock pot or on the stove. I haven’t tried it in an instant pot but don’t see why that wouldn’t work as well. If you try it that way, be sure to report back with results.

    Also Try This Lentil Soup Recipe

    Above – watch the video of how to make mushroom gravy.

    P.S. This is also great for Thanksgiving dinner. Bring on the stuffing, cornbread, cranberry sauce, and mashed potatoes!

    The Best Mushroom Gravy Recipe With Only 6 Ingredients

    Mushroom Gravy Blog Recipe:

    Adapted from this Mushroom Stroganoff Recipe

    Mushroom Gravy Recipe–Just 6 Ingredients!

    Total Time: 20m
    Yield: 1 1/4 cup
    5/5

    Ingredients

    • 1/3 cup diced onion
    • 8 oz sliced mushrooms
    • 2 1/2 tsp minced garlic
    • 1/2 tsp salt
    • 1/2 cup vegetable broth
    • 2 tbsp flour of choice, including spelt, white, rice, sorghum, or coconut
    • 1/4 tsp dried thyme, optional

    Instructions

    *If you’re a visual person like I am, be sure to watch the recipe video above, because it shows how to make the gravy.

    Sauté the onion in 2 tsp oil (or sub oil spray or water) on med heat in a nonstick pan until it starts to brown. Add the mushrooms, salt, garlic, and optional thyme. Stir occasionally, and the mushrooms will get watery. Let cook until it starts to look dry again. Whisk in broth and flour, and cook—stirring as needed—until it thickens. If you make the gravy recipe, please feel free to leave a comment or give it a star rating at the bottom of this post!

    View Nutrition Facts

     

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    Find more healthy recipes like this Mushroom Gravy Recipe–Just 6 Ingredients! at Chocolate Covered Katie.


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  • 11/14/19--05:15: Pumpkin Cookie Dough Dip
  • Need an easy last-minute party dessert? This homemade pumpkin cookie dough dip takes just minutes to make, and it tastes like pumpkin pie!

    Pumpkin Cookie Dough Dip

    A pumpkin dessert dip that’s super easy to prepare.

    Bring it to your next party… and watch it quickly disappear!

    Serve with graham crackers, sliced bananas, apples, gingersnaps, pancakes, or anything else you want to cover in cookie dough!

    Leftover Pumpkin? Make Pumpkin Mac And Cheese!

    Secretly Healthy Pumpkin Cookie Dough Dip

    Over the years, healthy cookie dough dip has definitely become one of my most popular recipe ideas.

    There are now versions on the blog for chocolate, banana, cake batter, snickerdoodle, oatmeal, and even Sugar Free Cookie Dough Dip.

    Many of you have requested a pumpkin version, so when I was invited to a Friendsgiving party this past weekend, I immediately knew what I wanted to make.

    These secretly healthy cookie dough dips are the perfect party recipes, because they’re so easy to make (no oven required!) and use up pantry staple ingredients you can always keep on hand. The finished product also won’t melt or get completely smashed en route to your destination.

    (Did I ever tell you about the time I had to take a three-layer wedding cake in an Uber?)

    Also Try This Pumpkin Banana Bread

    Chocolate Chip Pumpkin Dip Recipe

    This pumpkin cookie dough dip is almost too good.

    You might love it so much that you end up having to make a second batch to share!

    It’s also really delicious spread on top of Applesauce Muffins.

    Secretly Healthy Pumpkin Chocolate Chip Cookie Dough Dip

    Pumpkin Cookie Dough Dip

    Adapted from the famous Chickpea Cookie Dough Dip

    Pumpkin Cookie Dough Dip

    Total Time: 5m
    Yield: 3 cups
    5/5

    Ingredients

    • 1 1/2 cups cooked chickpeas or white beans (1 can, drained + rinsed well)
    • 1/2 cup pumpkin puree or mashed sweet potato
    • 1/3 cup rolled oats, or 1/4 cup flour of choice (spelt, almond, sorghum, etc.)
    • 1/4 cup almond butter, or coconut butter or oil of choice
    • 1/3 cup pure maple syrup, honey, or agave
    • 2 tsp pure vanilla extract
    • 1/2 tsp cinnamon
    • 1 tsp pumpkin pie spice, or additional cinnamon
    • 1/4 tsp salt
    • 1/8 tsp baking soda, for flavor
    • optional 1/2 cup chocolate chips or sugar free chocolate chips

    Instructions

    In a good food processor, blend all ingredients except chips until completely smooth. (A blender will work if you must—and if you stop every now and then to stir so it blends evenly—but texture and taste will be better in a food processor). If too thick, add a little milk of choice as needed. Stir in the chips, and serve with graham crackers, sliced bananas, gingersnaps, pancakes, or anything else you want to cover in cookie dough! Store leftovers covered and refrigerated 2-3 days. Readers have commented to say this freezes well.

    View Nutrition Facts

     

    More Popular Desserts With Beans:

    black bean brownie

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    Chocolate Chip Makeout Pie

     

    Super Fudgy Vegan Chickpea Brownies

    Chickpea Brownies

     

     

    Deep Dish Brownie Pie Recipe
    Deep Dish Chocolate Brownie Pie

     

    Flourless Banana Blender Muffins

    Flourless Banana Blender Muffins

    Or try one of these savory bean-based recipes:

    Veggie Burger Recipe

    Black Bean Enchilada Soup

    Lentil Soup Recipe <–Katie Favorite

    Sweet Potato Salad

    Buffalo Chickpea Chili

    Find more healthy recipes like this Pumpkin Cookie Dough Dip at Chocolate Covered Katie.


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  • 11/20/19--12:38: Vegan Cornbread
  • Soft, sweet, buttery, and consistently delicious every time… this is the only vegan cornbread recipe you’ll ever need.

    The Best Homemade Vegan Cornbread

    Easy Vegan Cornbread Recipe

    Say hello to your new favorite cornbread.

    The recipe is super easy to make, with just a few basic ingredients you can always keep on hand.

    And it’s the PERFECT healthy comfort food for serving alongside a bowl of homemade soup or chili.

    You Might Also Like: Cauliflower Mac And Cheese

    How To Make Cornbread Ingredients

    This homemade cornbread recipe can be egg free, dairy free, vegan, gluten free, sugar free, and oil free.

    The recipe reminds me of the famous Jiffy cornbread mix I grew up on… just without all the preservatives and hydrogenated lard.

    With a tender and moist texture and soft buttery flavor, it has all the goodness of the classic Jiffy version and yet is much healthier for you (and secretly vegan!) at the same time.

    Also Try These Vegan Brownies – The Classic Recipe

    Easy Vegan Cornbread Recipe

    What Do You Eat With Cornbread?

    Cornbread is the perfect side for chili or soup – such as my favorite Lentil Soup Recipe.

    It’s also delicious smothered in gravy (try this Mushroom Gravy) or served alongside roasted vegetables, sweet potato salad, vegetable stew, baked beans, mango salsa, or crumbled into milk and topped with berries or sliced banana and peanut butter for a filling and healthy breakfast.

    And of course it’s a great recipe for any holiday party or big event, including Christmas, Easter, New Years Day (where cornbread is thought to represent good luck and prosperity thanks to its golden color), or Thanksgiving dinner.

    I brought it to Super Bowl Sunday one year—along with these Buffalo Cauliflower Wings—and people couldn’t get enough!

    Homemade Cornbread Recipe

    What Type Of Cornmeal Is Best?

    Typically, cornbread from scratch is made with either fine or medium ground cornmeal.

    Course cornmeal (the kind used to make polenta) technically works here, but the texture of the finished product will be somewhat gritty.

    For this recipe, feel free to use either white or yellow cornmeal. Regular cornmeal should be available at grocery stores in the same section as flour; or whole grain cornmeal is often at health food stores or Whole Foods. Either will work here.

    Healthy Cornbread Ingredients

    This simple cornbread is made with pantry staple ingredients, including flour, cornmeal, vinegar, salt, baking powder, and sweetener of choice.

    Feel free to use fresh, frozen thawed, or canned and drained corn.

    Cornbread is great topped with butter spread, peanut or almond butter, strawberry jam, or even coconut butter.

    Or stir a handful of blueberries, raisins, or jalapeños into the batter just before baking. You can also use it to make stuffing or as the base for a savory southern style cornbread casserole.

    While I like to use vegan butter spread, oil or even almond butter also work. Or if you need a low-fat version, you can replace the fat with an equal amount of applesauce. The resulting texture will be a bit gummy, but if you’re used to fat-free baking, that shouldn’t be a problem as long as you’re not serving the low-fat version at a party where the guests are expecting traditional cornbread.

    Trending Recipe: Chia Pudding – 5 Delicious Flavors

    (Above – watch the video how to make cornbread)

    This easy cornbread recipe is great for meal prep.

    You can cook it in a square or round pan or cast iron skillet, or you can even turn it into corn muffins if you’d prefer. Leftovers can be loosely covered an refrigerated for 2-3 days, or you can also slice and freeze them for a rainy day!

    How To Make The Best Vegan Cornbread Recipe

    Vegan Cornbread Recipe

    Adapted from these Applesauce Muffins

    Vegan Cornbread

    Total Time: 25m
    Yield: 9 large squares
    5/5

    Ingredients

    • 1 cup milk of choice
    • 1 tbsp white or cider vinegar
    • 3 tbsp applesauce
    • 3 tbsp buttery spread, oil, almond butter, or additional applesauce for fat-free
    • 1 1/3 cup corn
    • 1 cup cornmeal
    • 1 cup spelt, white, oat, or gf ap flour
    • 4 tsp baking powder
    • 1 tsp salt
    • 3 tbsp sugar or your favorite sweetener of choice

    Instructions

    *See recommendations earlier in the post if unsure what type of cornmeal and fat sources will yield best results. If turning the recipes into muffins, shorten the baking time to 17 minutes.

    To make the cornbread, whisk together all liquid ingredients and let sit 10 minutes or more. Preheat your oven to 350 F. Line or grease an 8×8 pan. Combine all ingredients, pour into the pan, and bake 25 minutes. The recipe texture is much better the second day, so let sit overnight—very loosely covered—before tasting if possible.

    View Nutrition Facts

     

    More Vegan Bread Recipes

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    (Recipe from my breakfast ebook)

    Find more healthy recipes like this Vegan Cornbread at Chocolate Covered Katie.


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  • 11/27/19--08:50: Butternut Squash Soup
  • Easy butternut squash soup – creamy and comforting deliciousness in a bowl!

    Vegan Butternut Squash Soup

    The Best Butternut Squash Soup Recipe

    This simple homemade butternut soup is so flavorful and so easy to prepare, you’ll find yourself wanting to make it over and over again!

    Each year when the weather turns cooler and the leaves begin to fall from the trees, I look forward to kicking off the autumn season with a bowl of this sweet and flavorful soup, which has become one of my favorite Fall recipes.

    Leftovers also freeze well, meaning you can cook just once and get a hearty and filling meal that’s instantly ready any time you’re in need of some wholesome comfort food.

    Also Try This Lentil Soup Recipe – Reader Favorite

    Butternut Soup

    Healthy Butternut Squash Soup

    Vegan
    One Pot
    Whole 30
    Paleo
    Gluten Free
    20 Minutes

    Butternut Soup Ingredients

    The soup calls for 2 1/2 lb of butternut squash, which is about 1 medium squash, and you can either buy it whole or already chopped.

    To save time, I usually buy the pre-chopped squash from Trader Joes. I also prefer to buy pre-chopped onion, because chopping onions makes me cry like crazy, so it’s well worth the few extra cents!

    For the spices, I like to add minced garlic, fresh ginger, lime zest, and red curry paste.

    Feel free to double up on the amount of ginger called for if you want a spicier soup, and you can also use powdered instead of fresh if you’d prefer.

    While I sometimes include the optional apple and carrot for added depth of flavor and to pack the vegan butternut squash soup with even more Fall character, these ingredients are also fine to leave out. I especially love using coconut milk in this soup but have also had great results with lower fat milks, so free to use your favorite.

    Trending Recipe: Buffalo Cauliflower Wings6 Ingredients

    Homemade English Muffins

    My favorite way to eat this soup is with a toasted homemade English muffin from my Hello Breakfast ebook.

    Or try it with these Applesauce Muffins!

    Served with a large side salad, the soup makes a wonderful healthy weeknight meal or is also great for Christmas or Thanksgiving dinner.

    The recipe is adapted from one I’ve been making for years and first posted back in December of 2013. It was originally inspired by a recipe from the Moosewood Restaurant Favorites cookbook.

    The summer before my junior year of high school, I took a road trip to visit colleges along the East Coast of the US. One of the stops was Cornell University, located in the small town of Ithaca, New York.

    I fell instantly in love with the rolling hills, the cascading waterfalls, the quaint shops, and with Moosewood, a popular vegetarian establishment named one of the thirteen most influential restaurants of the 20th century by Bon Appétìt magazine. I ate at Moosewood twice during the overnight trip and left the restaurant with a cookbook in each hand.

    You Might Also Like: Sweet Potato Brownies

    Butternut Soup Ingredients

    Butternut Squash Soup Recipe

    Roasted Butternut Squash Soup

    For a flavorful variation, you can also roast your butternut squash first if you’d prefer. (Have you noticed that you can have a lot of options with this recipe?!) Simply cut the squash in half, then bake as desired. I roast butternut squash the same way I cook sweet potatoes: See How To Cook Sweet Potatoes.

    Once roasted, combine with the other ingredients right before the blending step.

    Instant Pot Butternut Squash Soup Recipe

    Optionally, first set the pressure cooker to Sauté mode, and cook onion with a little oil or spray until it begins to brown (6-7 minutes). Add garlic and cook another minute. Add all remaining ingredients except optional spinach, and set to High Pressure for 8 minutes. Use Quick Release, then blend until smooth. Stir in spinach until it wilts, and serve.

    Crock Pot Or Slow Cooker Version 

    Optionally, sauté onion with a little oil or spray until it begins to brown (6-7 minutes). Add garlic and sauté an additional minute. Combine all ingredients except optional spinach in a crock pot, and cook either on low for 7 to 8 hours or high for 3 1/2 to 4 hours, or until butternut squash is soft. Blend until smooth. Stir in spinach until it wilts, and serve.

    Above – Watch the video of how to make butternut squash soup!

     

    The Best Creamy Butternut Squash Soup Recipe

    Butternut Squash Soup Recipe

    Also be sure to try this Veggie Burger Recipe

    Butternut Squash Soup

    Total Time: 15m
    Yield: 12 cups
    5/5

    Ingredients

    • 2 cups chopped white or red onion
    • 2 tbsp minced garlic
    • 3 cups coconut milk, or milk of choice
    • 2 tbsp Thai red curry paste
    • 3 1/2 tbsp chopped fresh ginger, or 2 tsp powdered
    • 1 tsp salt, and optional pepper to taste
    • 2 1/2 lbs peeled butternut squash (1 medium) or sweet potato, chopped
    • optional 2 carrots, peeled and chopped
    • optional 1 Granny Smith apple, peeled and chopped
    • 2 tbsp lime juice + 2 tsp lime zest
    • sweetener of choice, such as 3 tbsp pure maple syrup
    • only if not using canned coconut milk, I usually add 3-4 tbsp coconut butter, cashew butter, or oil for richness
    • optional, 3-5 oz raw spinach
    • coconut milk or vegetable broth as desired for a thinner soup

    Instructions

    *For a smaller amount, feel free to halve the recipe. If you’d prefer to make this soup in an instant pot or crockpot, instructions for both of those methods are written earlier in this post. My personal favorite way to make this soup is using canned coconut milk, but it’s also delicious if you use another milk of choice (such as almond) and include the optional oil or coconut butter.

    Butternut Squash Soup Recipe: Sauté onion with either 1 tbsp oil or spray (or water for fat-free) until it begins to brown. Add garlic and sauté an additional minute. Combine all ingredients except the optional spinach, and bring to a boil. Continue boiling (a low boil, uncovered) until the squash is soft, about 10-15 minutes. Turn off the heat. Either transfer to a blender or use a hand blender to completely puree the soup. If using a blender, do it in two batches. If using the optional spinach, return the soup to the pot and add the spinach. Bring back to a boil and cook just until the spinach wilts. Serve either hot or cold. Leftovers freeze well.

    View Nutrition Facts

     

    More Healthy Easy Recipes:

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    Oatmeal Chocolate Fudge Bars

    Find more healthy recipes like this Butternut Squash Soup at Chocolate Covered Katie.


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  • 12/16/19--05:36: Keto Chocolate Cookies
  • Deep, rich, fudgy, and completely flourless homemade keto chocolate cookies!

    Easy Flourless Chocolate Pixie Cookies

    Keto Chocolate Cookies

    Don’t be surprised if the entire batch quickly disappears.

    The recipe can be vegan, gluten free, soy free, low carb, paleo, and keto friendly.

    It’s been a while since I last posted a keto recipe, and I’ve received a ton of emails from you guys about it. Hopefully these delicious seven-ingredient chocolate fudge cookies can more than make up for it!

    Trending Right Now: Brownie Batter Bars – Even better than regular brownies

    The Best Easy Keto Chocolate Cookies

    I first made the non keto version of this recipe with regular powdered sugar and LOVED them.

    Then I sent the recipe to my mom, asking if she could test them out with erythritol.

    She’s not on a keto diet and is usually very skeptical of anything low-carb (She loves carbs!!), so I wasn’t sure what to expect.

    But a few hours later, I received a text with a bunch of chocolate cookie photos. It said:

    “Possibly my newest favorite cookie of all times.”

    So there’s that.

    Also Try This Keto Cheesecake5 Ingredients

    Keto Chocolate Cookie Ingredients

    Flourless Cookie Dough

    Chocolate Cookie Ingredients

    Instead of regular flour, these cookies are made with almond flour, so they’re great for someone on a low carb or gluten free diet.

    If you want to make them keto, use powdered erythritol as the sweetener.

    Or the recipe also works with regular powdered sugar or unrefined powdered sugar, which you can make by simply pulverizing coconut sugar or raw sugar in a blender until powdered.

    So you have lots of options here… Just don’t skip the mini chocolate chips!

    KETO CHOCOLATE FUDGE PIXIE COOKIES

    More Cookie Recipes:

    Snowball Cookies
    Lemon Meltaway Cookies
    Chocolate No Bake Cookies
    Vegan Peanut Butter Cookies
    Healthy Cookies Recipes
    Healthy Chocolate Chip Cookies

    And of course the classic Vegan Chocolate Chip Cookies – one of the most popular recipes on my blog.

    Above – watch me make the keto chocolate cookies!

     

    Keto Chocolate Cookies

    Adapted from these Keto Cookies

    Keto Chocolate Cookies

    Total Time: 11m
    Yield: 8-12 cookies
    5/5

    Ingredients

    Instructions

    Preheat oven to 325 F. Stir dry ingredients very well. Add wet to form a dough. (If you’re a visual person, feel free to watch the quick video above of me making the cookies.) If too wet, refrigerate until firm enough to roll into balls with your hands or a cookie scoop. Bake on a greased or parchment-lined tray for 11 minutes. If you want flatter cookies, press down with a fork or spoon. Let cool before handling. If desired, roll in additional powdered sugar or erythritol. Note: Don’t omit or cut back on the amount of chocolate chips or the cookies will not be as fudgy and delicious!

    View Nutrition Facts

     

    More Keto Chocolate Recipes

    The Best Chocolate Keto Cake Recipe

    Keto Cake

    (Super EASY To Make!)

     

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    Keto Low Carb Muffins With Almond Flour

    Keto Muffins – 6 Ingredients

     

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    (Cheesecake only, use your favorite crust)

     

    Fat Bombs

    Fat Bombs

     

    Chocolate Avocado Mousse

    Avocado Chocolate Mousse

     

    Keto Mug Cake

    Keto Mug Cake Recipe

     

    Low Carb Ice Cream

    Keto Ice Cream – Low Carb

     

    peanut butter bars

    Chocolate Chip Peanut Butter Bars

    Find more healthy recipes like this Keto Chocolate Cookies at Chocolate Covered Katie.


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  • 12/27/19--05:03: Avocado Mayo
  • One taste of this healthy avocado mayo, and you might never want to go back to regular mayonnaise again!

    Avocado Mayo Recipe

    Have You Tried Avocado Mayonnaise Yet?

    What might have started out as just a crazy health food fad has suddenly gone mainstream.

    I’ve recently noticed that even big brands such as Kraft and Hellman’s are now offering their own versions in regular grocery stores.

    As someone who loves both avocados and mayonnaise, I’m honestly surprised it’s taken me this long to get on board.

    But now that I’m hooked, there’s no looking back.

    Hopefully you will love this easy and super healthy avocado mayo recipe as much as I do.

    Leftover Avocado? Make This Avocado Smoothie!

    avocado

    Ways To Use This Avocado Mayo

    I’m not going to tell you that I was eating it straight from the blender with a spoon.

    And I’m definitely not going to tell you that I was licking the blender blades and recommend you do the same.

    You didn’t hear that.

    What I am going to tell you is that this creamy avocado mayo can be used in many of the same ways you’d use regular mayo, including spreading it on top of sandwiches, adding it to potato or pasta salads, spooning it over tacos or roasted vegetables, or using it as a dip for oven baked french fries.

    It’s also fantastic spread on top of this Veggie Burger Recipe.

    Avocado Mayonnaise

    People often ask how I come up with my recipes.

    In the case of this mayonnaise, I literally looked up the ingredients of regular mayonnaise (oil, water, eggs, vinegar, salt, sugar, lemon, natural flavors) and used those same ingredients but substituted avocado for the egg and omitted the sugar.

    I played around with amounts until happy with the taste and thickness, then I decided to throw in a little onion and garlic powder because I thought it still needed something, and those are my go-to spices.

    Out of curiosity, I made a second version with extra water instead of the oil, and I thought both versions were completely delicious.

    Then came the aforementioned part where I definitely didn’t eat it straight from the blender.

    No, definitely not.

     Trending Right Now: Buffalo Cauliflower Wings 

    Healthy OIL FREE Avocado Mayo

    Avocado Mayo

    Also Try This Avocado Chocolate Mousse

    Avocado Mayo

    Total Time: 5m
    Yield: 1 1/4 cup
    5/5

    Ingredients

    • 2/3 cup mashed ripe avocado
    • 2 tsp white or cider vinegar
    • 2 tsp lemon juice
    • 3/4 tsp onion powder
    • 1/8 tsp garlic powder
    • 1/4 tsp salt
    • 1/4 cup water
    • 2 tbsp oil, or additional water for a low-fat mayo

    Instructions

    Combine all ingredients in a blender until smooth. Add more water if a thinner mayo spread is desired. If you want a spicy mayo, feel free to add a dash of hot sauce or cayenne. Store leftovers covered in the fridge, 3-4 days.

    View Nutrition Facts

     

    More Healthy Recipes:

    Cauliflower Mac And Cheese Thanksgiving

    Cauliflower Mac And Cheese

     

    Easy Mushroom Gravy Recipe

    Mushroom Gravy

     

    sweet potato brownies

    Sweet Potato Brownies

     

    Low Carb Keto Chocolate Coconut Fudge Bars Recipe

    Chocolate Coconut Fudge Bars

     

    Find more healthy recipes like this Avocado Mayo at Chocolate Covered Katie.


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  • 01/09/20--05:30: Cauliflower Soup Recipe
  • A super easy cauliflower soup recipe you’ll want to make over and over again, because it is so unbelievably creamy and delicious.

    The Best Creamy Cauliflower Soup Recipe

    The Best Cauliflower Soup

    This seriously might become one of your new favorite recipes.

    If you’re looking for a simple cauliflower soup that’s perfect for guests or serving as a quick and healthy weeknight family meal, this is definitely the recipe to try.

    The thick and cheesy cauliflower soup tastes like something you’d find at a fancy candle-lit restaurant, and yet the entire recipe can be thrown together in under 20 minutes!

    Leftover Cauliflower? Try These Buffalo Cauliflower Wings

    Healthy Vegan Cauliflower Soup Recipe

    Easy

    Low Carb

    Dairy Free

    Just 6 Ingredients

    This is pure healthy comfort food in a bowl.

    With just 6 basic ingredients, this creamy cauliflower soup has no business being so good.

    The recipe can also be vegan, keto, gluten free, Whole30, paleo, sugar free, soy free, and oil free; but it’s so rich and savory that you will forget all of that while you’re eating.

    It’s like a healthier version of loaded baked potato soup!

    Also Try This Cauliflower Mac And Cheese

    Cauliflower Soup Ingredients

    Cauliflower Soup Ingredients

    This recipe calls for just a few basic ingredients: garlic, cauliflower, shallots or onion, salt, onion power, and your favorite milk of choice.

    Optional garnishes include chopped chives or scallions (green onions), roasted cauliflower florets, broccoli, mushrooms, or carrots, croutons, bacon bits (some brands are actually vegetarian), cheddar, parsley, etc.

    To make a dairy free and vegan cauliflower soup, I like to use cashew or almond milk, or I’ll sometimes make it with canned coconut milk for an ultra rich version.

    The coconut milk option is especially good if you throw in a little turmeric or curry powder, ginger, and pepper for an Indian cauliflower soup.

    The optional butter or oil adds a rich flavor, or you can omit it for a low fat or Weight Watchers friendly soup that’s still creamy and delicious. With cauliflower as the base and no heavy cream or potato, the recipe is pretty low calorie even if you do want to add the optional fat.

    Here Are 4 More Cauliflower Meal Prep Recipes

    Low Carb Keto Cauliflower Soup

    Crock Pot Recipe

    Combine all ingredients except optional cheese in a slow cooker. Cover and cook 4-6 hours, until cauliflower is soft.

    Stir in cheese if using. Blend with an immersion or regular blender until thick and creamy.

    Instant Pot Cauliflower Soup

    To make the recipe in an Instant Pot, simply combine all ingredients except the optional cheese in a 6 quart pressure cooker.

    Lock the lid and pressure-cook on high for 6 minutes.

    Let it natural pressure release for 15 minutes before using quick release to let the remaining pressure out.

    Stir in cheese if using. Use an immersion blender or regular blender to pulverize the soup until creamy.

    Above – watch the video of how to make cauliflower soup!

     

    The BEST Cauliflower Soup Recipe

    Cauliflower Soup

    Great with homemade english muffins from the Hello Breakfast Cookbook

    Cauliflower Soup Recipe

    Total Time: 20m
    Yield: 8 cups
    4.75/5

    Ingredients

    • 6 cups cauliflower florets (about 1 head)
    • 2 shallots or 1/4 cup onion, chopped
    • 2 tbsp minced garlic
    • 1 tsp salt
    • 1/2 tsp onion powder, and optional pinch nutmeg
    • 4 cups milk of choice
    • 3 tbsp butter or oil – or omit for fat free
    • optional 1 1/2 cups cheese shreds

    Instructions

    *There’s a video above in the post for everyone who finds it helpful to watch a recipe being made step-by-step. Instructions for crock pot and instant pot versions are also listed above.

    To make the cauliflower soup, simply add all ingredients except optional cheese to a medium pot. Bring to a full boil. Once boiling, cook on medium—stirring occasionally—for 10 minutes or until cauliflower is soft. If using, stir in cheese until melted. Use a blender or immersion blender to pulverize the soup until creamy. Garnish if desired. Leftovers can be refrigerated or frozen for another day. If you try the recipe, please feel free to leave a comment or rate it below!

    View Nutrition Facts

     

    More Healthy Soup Recipes

    Lentil Soup Recipe
    Lentil Soup Recipe

     

    Homemade Mushroom Stroganoff Recipe

    Mushroom Stroganoff

     

    Cheesy Vegan Black Bean Enchilada Soup Recipe

    Black Bean Enchilada Soup

     

    healthy mushroom soup

    Mushroom Barley Soup

     

    Butternut Squash Soup Recipe

    Butternut Squash Soup

     

    Secretly Healthy Broccoli Cheddar Soup Recipe

    Vegan Broccoli Cheddar Soup

     

    And for dessert…

    Easy Cinnamon Roll

    Easy Cinnamon Rolls

    Find more healthy recipes like this Cauliflower Soup Recipe at Chocolate Covered Katie.


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    Flourless Chocolate Muffins. Super healthy chocolate muffins, with NO flour, NO oil, and NO refined sugar!

    Fudgy Chocolate Blender Muffins

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    These chocolate blender muffins are so rich and fudgy, it’s hard to believe they could possibly be so healthy.

    Make them for a healthy dessert or as part of a wholesome breakfast – and they freeze well, so the recipe is great for meal prep!

    Still Craving Chocolate? Make This Vegan Chocolate Cake

    Flourless Chocolate Blender Muffins

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    The chocolate muffins were adapted from the original Flourless Blender Muffins.

    As soon as I saw the popularity of the original version, of course I had to come up with a chocolate version too.

    My first chocolate experiment yielded muffins that sank completely in the centers… but they were still delicious, and you’d better believe I still ate them!

    After polishing off the first batch, I focused on a second experiment, which yielded perfect fudgy muffins with a rich brownie-like flavor.

    Chocolate Fudge Brownie Muffins, if you will.

    Also Try These Brownie Batter Bars – Better Than Regular Brownies

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    MORE HEALTHY MUFFIN RECIPES:

    Banana Muffins

    Keto Blueberry Muffins

    Applesauce Muffins (oil free)

    Vegan Super Healthy Chocolate Muffins

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    BLENDER MUFFIN BAKING TIPS

    The muffins are sweeter and have a fudgier texture if you let them sit overnight before eating, and the liners will peel off easily the next day.

    Make sure to drain and rinse the beans well; or cooked beans can be used instead of canned if you’d prefer.

    The muffins can be completely flourless, and it’s easy to make them into different flavors by throwing in a handful of shredded coconut or exchanging the chocolate chips for peanut butter chips, by adding 1/2 tsp of instant coffee or a few drops of coconut extract, by using different nut butters, or by choosing to use applesauce, mashed banana, or sweet potato.

    (Here’s the best way how to cook sweet potatoes.)

    Above – Watch the video of making the muffins!

     

    Secretly Healthy Flourless Chocolate Blender Muffins

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    Chocolate Blender Muffins

    Adapted from Black Bean Brownies

    Flourless Chocolate Blender Muffins

    Total Time: 12m
    Yield: 8-9 muffins
    4.95/5

    Ingredients

    • 1 can black beans, or 1 1/2 cup cooked (for keto, try these Keto Muffins)
    • 1/3 cup mashed overripe banana, applesauce, or sweet potato
    • 1/3 cup quick or rolled oats, or 1/2 cup almond meal (or flour of choice, excluding coconut)
    • 1/3 cup pure maple syrup, honey, or agave
    • 1/4 cup nut butter of choice or allergy-friendly sub
    • 3-5 tbsp mini chocolate chips (not optional – omit at own risk)
    • 2 tbsp regular cocoa powder
    • 2 tbsp dutch cocoa powder, or additional regular
    • 2 1/2 tsp pure vanilla extract
    • 3/4 tsp baking powder
    • 1/4 tsp salt
    • 1/8 tsp baking soda

    Instructions

    *If you’re a visual learner like I am, be sure to watch the recipe video above!

    Preheat oven to 350 F and line 8-9 muffin cups. Drain beans and rinse extremely well, then pat dry. This is important because it gets rid of any bean flavor. Blend all ingredients except chips until smooth in a blender or high-quality food processor. (If using a blender with no tamper, stop occasionally to stir ingredients with a spoon so they blend evenly.) Stir in mini chips. Portion into the muffin cups – don’t overfill or they will rise and then sink in the centers. Add chips to top if desired. Bake 12 minutes. They will look underdone, which is what you want. Transfer the muffins to a container and cover overnight in the fridge. They firm up perfectly!  As with the original non-chocolate version, these muffins are supposed to be super fudgy, not fluffy and floury like traditional muffins. Not everyone will love the texture, but if you like the original version, you will probably like these as well! Muffins last 3-4 days refrigerated or 2-3 weeks frozen.

    View Nutrition Facts

     

    MORE HEALTHY CHOCOLATE RECIPES:

    The Best Chocolate Keto Cake Recipe

    Keto Cake

     

    breakfast oatmeal cupcakes

    Breakfast Oatmeal Cupcakes To Go

     

    Chocolate Vegan Mug Cake

    Chocolate Vegan Mug Cake

     

    Healthy Banana Bread Recipe

    Healthy Banana BreadOIL FREE Option

     

    Vegan Banana Chia Pudding

    Chia Pudding – 5 Recipes

     

    Chocolate Peanut Butter Bread

    The Ultimate Chocolate Peanut Butter Bread

    (From the Hello Breakfast Cookbook)

    Find more healthy recipes like this Flourless Chocolate Blender Muffins at Chocolate Covered Katie.


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  • 01/20/20--05:30: Keto Brownies
  • The best and easiest low carb keto brownies. Even people who aren’t on a keto diet will love these unbelievably fudgy chocolate brownies!

    The Best Keto Brownies

    8 Ingredients

    Low Carb

    Flourless

    Gluten Free

    Better Than Boxed Brownies

    You May Also Like: Keto Cheesecake – 5 Ingredients

    How To Make Keto Brownies (1g Net Carbs)

    The Best Keto Brownies – They MELT In Your Mouth!

    These impossibly fudgy chocolate brownies are almost guaranteed to win you over.

    It’s one of those must-try recipes, because you really need to try them at least once in your life to discover how shockingly good they are!

    The simple recipe is so rich and delicious, you might never go back to boxed brownies again.

    P.S. —> NO coconut flour, and less than 1 net carb per brownie.

    Also Try This Keto Cookie Dough Dip

    Keto Chocolate Frosting

    Almond Flour Brownie Variations

    Feel free to stir a handful of chopped pecans, almonds, or walnuts into the batter.

    Or throw in some shredded coconut, cacao nibs, or chocolate chips.

    The brownies are perfectly sweet enough to serve on their own, but if you want keto brownies with frosting, I love this Chocolate Cream Cheese Frosting Recipe.

    Easy Low Carb Brownies

    To come up with this recipe, I simply adapted my keto chocolate cake into brownies.

    Since I know brownies have more fat, less flour, and less leavening than cake, I changed the ingredient proportions accordingly.

    The first try wasn’t perfect, but recipe experiments are seldom perfect on the first try, and I quite enjoyed eating the fall-apart-gooey flourless homemade brownie rejects.

    *For a brownie in a mug, use the Keto Mug Cake Recipe

    Low Carb Keto Chocolate Brownies

    Flourless Brownie Ice Cream Sundae = top them with a scoop of Keto Ice Cream.

    Keto Brownie Ingredients

    Instead of regular flour, these brownies use fine almond meal or almond flour (ground-up almonds), making them both flourless and gluten free.

    If you can find dutch cocoa powder, I highly recommend using it here when called for, because that’s the type of cocoa typically used in boxed brownie mixes, so it’s what will make these taste the most authentic.

    Most regular grocery stores should sell it – look for the words “processed with alkali” on the ingredient list, and that’s the type to use. (Regular unsweetened cocoa powder should be used for the initial 1/4 cup in the recipe.)

    The moist chocolate brownies can be made with either regular sugar (for non keto) or granulated erythritol. If making them keto, be sure to buy granulated erythritol, not powdered. Or for paleo brownies, you can also use coconut sugar.

    While I haven’t tried the recipe with allulose or stevia, feel free to experiment with a granulated stevia blend if you wish, and be sure to report back for other readers if you do.

    Trending Right Now: Avocado Smoothie Keto Friendly

    Above – watch the video of how to make keto brownies!

     

    The Best Low Carb Keto Brownie Recipe

    Keto Brownies

    Adapted from this chocolate Keto Cake.

    Keto Brownies

    Total Time: 17m
    Yield: 15-25 brownies
    5/5

    Ingredients

    • 1 cup fine almond flour
    • 1/4 cup cocoa powder
    • 2 tbsp dutch cocoa or additional regular
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 1/3 cup melted coconut oil or butter
    • 3 tbsp water or additional oil
    • 2 eggs, or 2 flax eggs
    • 2/3 cup granulated erythritol or regular sugar
    • 1 tsp pure vanilla extract

    Instructions

    *If you’re a visual learner, feel free to watch the keto brownie recipe video posted above!

    Preheat the oven to 350 F. Grease an 8-inch pan, or line with parchment. Mix all ingredients well. Spread evenly into the pan. Smooth down, using a second sheet of parchment if needed. Bake 20 minutes on the center rack, then let cool completely and they will continue to firm up. They also firm up even more if you refrigerate very loosely covered overnight. The brownies are delicious with or without frosting (for the photos, I used the keto chocolate frosting recipe linked above in this post). If you try the brownies, don’t forget to leave a comment or rate the recipe below!

    View Nutrition Facts

     

    More Chocolate Keto Recipes:

    Brownie Batter Bars

    Brownie Batter Bars

     

    The Best Easy Keto Chocolate Cookies

    Keto Chocolate Cookies

     

    Fat Bombs

    Fat Bombs

     

    Sugar Free Chocolate Chip Keto Cookies

    Keto Cookies

     

    Chocolate Avocado Mousse

    Avocado Chocolate Mousse

     

    peanut butter bars

    Chocolate Chip Peanut Butter Bars

     

    Brownie Fat Bombs
    Keto Brownie Bombs

     

    Keto Low Carb Muffins With Almond Flour

    Keto Muffins – 6 Ingredients

     

    Low Carb Keto Chocolate Coconut Fudge Bars Recipe

    Chocolate Coconut Fudge Bars

     

    For more healthy brownie recipes, also check out these recipes for Sweet Potato Brownies, Vegan Brownies, or the popular Black Bean Brownies.

    Find more healthy recipes like this Keto Brownies at Chocolate Covered Katie.


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  • 01/23/20--05:00: Cauliflower Pizza Crust
  • A simple and secretly healthy cauliflower pizza crust recipe that’s so surprisingly delicious, you’d never guess it could possibly be so good for you!

    Easy 5 Ingredient Cauliflower Pizza Recipe

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    The Best Cauliflower Pizza Crust

    Oil Free

    Keto

    Vegan

    Low Carb

    Gluten Free

    Whole30

    Just FIVE Ingredients – Seriously!

    If you somehow still haven’t tried cauliflower pizza, this simple 5-ingredient recipe is absolutely one to bookmark for later. Or better yet, make it for dinner tonight!

    You May Also Like: Overnight Oats – 15 New Recipes

    How To Make Cauliflower Pizza Crust

    Unlike many other keto pizza crust recipes, this cauliflower pizza crust recipe CAN be picked up without falling apart!

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    Super Easy Cauliflower Pizza

    I am a girl who loves carbs.

    Like, ridiculously loves carbs. I’m pretty sure I could survive on an all-carb diet.

    So I never thought I’d ever get on the cauliflower pizza crust bandwagon. Taking my beloved doughy Italian pizza crust and replacing it with a vegetable? No thank you; I wanted no part of this.

    For months, I completely ignored the cauliflower-for-carbs trend sweeping the internet, tuning out whenever a friend would rave about how she’d made perfect low carb cauliflower rice or cauliflower breadsticks and how they were ohmygosh so good.

    But as time went on and the cauliflower trend only seemed to be getting stronger, curiosity finally got the better of me… I had to know what all the hype was about.

    I gave in and tried my hand at homemade cauliflower pizza.

    And I fell in LOVE.

    Also Try This Veggie Burger Recipe – 6 Ingredients

    Homemade Cauliflower Pizza Crust

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    Healthy Pizza Crust Ingredients

    The recipe needs just five ingredients—no eggs, and no cheese required.

    It can be low calorie, dairy free, plant based, paleo, and completely flourless. And even before you add any toppings whatsoever, the tasty cauliflower crust is packed with nutrition: 3 grams of fiber, 2.5 grams of protein, and over 50% of the RDA for Vitamin C in each slice of pizza.

    That’s just for one slice…

    Who ever stops at just one slice of pizza???

    Vegan Cauliflower Pizza Crust Recipe

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    Can I Make Keto Cauliflower Pizza? What About Vegan?

    The crust is naturally vegan and sugar free. To make it a keto crust, simply use the almond flour option listed in the recipe… and if you have leftover almond flour, you can make Keto Brownies!

    I haven’t tried using coconut flour but think it should work; you’d probably just need to use less since it soaks up water like a sponge. If you experiment, be sure to report back!

    Where Can I Buy Cauliflower Pizza Crust?

    If you don’t want to make your own, you can find frozen cauliflower pizza crust at Target, Wal Mart, Aldi, Costco, Wegmans, Whole Foods, most grocery stores, and restaurants such as California Pizza Kitchen.

    Brands include Cali’flour Foods, Caulipower, Green Giant (for vegan cauliflower pizza crust, try either their original or Tuscan options), and even Trader Joes.

    Trending Right Now: Lentil Soup Recipe

    Low Carb Keto Cauliflower Pizza Crust Recipe

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    How To Make Cauliflower Pizza

    Step One:  Chop the cauliflower into small florets and steam until soft.

    Step Two:  Squeeze out as much moisture as possible from the cauliflower with a clean dish towel. Mash it with all other ingredients in a medium bowl, then form into a ball.

    Step Three:  Place the ball on a parchment-lined baking sheet, and pat it into a circle about 1/4-inch thick. Bake 25 minutes or until lightly browned with crispy edges.

    Step Four: Remove from the oven and add toppings of choice, then bake an additional 8 minutes. Allow the cauliflower crust to cool 5 minutes, then slice and enjoy!

    For Dessert, Try These Vegan Brownies

    Above – Watch the video of how to make cauliflower pizza crust!

     

    How To Make The Best Easy Cauliflower Pizza Crust

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    Cauliflower Pizza Crust Recipe

    Shown with the Melty Vegan Mozzarella from my Hello Breakfast Cookbook

    Cauliflower Pizza Crust

    Total Time: 40m
    Yield: 6 slices
    4.97/5

    Ingredients

    • 1/2 medium head cauliflower (4 cups small florets)
    • 1 1/2 tsp baking powder OR 2 1/2 tbsp ground flax or chia
    • 1/4 cup water
    • 1/3 cup flour (I’ve used spelt, white, oat, almond, or sorghum)
    • 1 tsp dried oregano, optional
    • 1/4 tsp garlic powder
    • 1/2 tsp salt

    Instructions

    Line a baking sheet with parchment, and set aside. If using flax or chia, whisk with the water and refrigerate for at least a half hour. Steam cauliflower florets until fall-apart soft. Drain fully. Stir the flour with the oregano, garlic, salt, and baking powder (if using). Preheat oven to 450 F. Once cauliflower cools a little, place it in a clean dish towel or cheesecloth over a sink or bowl, and squeeze out as much moisture as possible. At least 2/3 cup water should come out – You want it as dry as possible. Place the squeezed-out cauliflower into a bowl and add the 1/4 cup water (or the flax mixture). Mash and stir well. Stir in the flour mixture. Form into a ball. Place on the baking sheet. Pat into a circle, then use another sheet of parchment on top (and a rolling pin, if desired) to spread the circle to about 1/4 inch thick. Take off the top sheet of parchment. Bake 25 minutes, or until lightly browned with crispy edges. Add toppings of choice. Bake an additional 8 minutes. Allow to cool 5 minutes. Slice and enjoy!

    View Nutrition Facts

     

     

     

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    More About The Cookbook 

     

    More Easy Cauliflower Recipes

    Cauliflower Meal Prep 4 Ways

    Cauliflower Meal Prep Recipes

     

    The Best Easy Buffalo Cauliflower Bites

    Buffalo Cauliflower Wings

     

    sesame cauliflower eat

    Sticky Sesame Cauliflower

     

    The Best Creamy Cauliflower Soup Recipe
    Cauliflower Soup Recipe

     

    Cauliflower Mac And Cheese

    Cauliflower Mac And Cheese

    Find more healthy recipes like this Cauliflower Pizza Crust at Chocolate Covered Katie.


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