healthy recipes

Lemon Olive Oil Cookies

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Hey guys, it’s been a hot minute! But, I’ve got a good one for you. Lemon olive oil Cookies! So, it was the end of the week and I didn’t have that many ingredients left but I still wanted to bake something sweet and easy. Then it hit me, I’ve been seeing olive oil cookies all over my for you page and I finally decided to give them a try. They always looked so good, soft on the inside with a crinkle outside and they’re dairy free. But these cookies have a twist, they’re not only dairy free, they are also gluten and sugar free. I also added lemon because it pairs great and really enhances the flavour. If you want you can drizzle them with icing or sprinkle on some white sugar. I went with flaky sea salt, my go-to for all my cookies, because I like the added kick of salt. So, let’s get into it.

Ingredients

  • 1/4 cup olive oil
  • 1 egg
  • 1 cup gluten free flour (I used freee gluten free flour)
  • 2 tbsp sugar free brown sugar (I used Truvia soft brown sugar)
  • 3tbsp sugar free white sugar (I used Truvia’s white sugar)
  • 1/4 tsp baking powder
  • 1/2 tsp flaky salt
  • lemon zest
  • 1 tbsp lemon juice

Directions

  1. Add the olive oil and sugar to a bowl and whisk until well combined.
  2. Add the lemon juice and zest and give it a quick mix.
  3. Sift in the flour and baking powder. This is an important step to get rid of any lumps and avoid over-mixing.
  4. Use a spatula to fold in the flour gently.
  5. Line a tray with baking paper, scoop out the dough evenly into balls and flatten them slightly on the lined tray.
  6. Bake at 160ºC (with fan) for 20 mins.
  7. Allow to cool and sprinkle with some flaky salt.

There you have it! If you try these out, let me know what you think down in the comments. This is a great recipe to try out because you most likely already have these ingredients in your kitchen. I hope you enjoy this one and come back for more gluten and dairy free recipes, xoxo.

Healthy Sponge Cake Recipe

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Sponge cake
Baking cake
Cake slice

Hey guys, welcome back to the blog! Today’s recipe is one you won’t want to miss. A gluten, sugar and dairy free sponge cake that is simple and quick. I’ve had my share of gluten free sponge cakes and I’ve tried multiple recipes but this is the best one I have ever made. As hard as gluten free baking can be, this cake is soft and airy and the perfect base layer for any cake. You can easily double the ingredients for a larger cake. I made a small batch when creating the recipe, but I will definitely amp it up for any celebration. The best part is that the cake is guilt free even though it doesn’t taste like it. It is great for those of you who want to enjoy a cake without any refined sugar or dairy. So here’s how you can make it!

Ingredients

  • 5 eggs
  • 1 cup gluten free flour
  • 1/2 cup almond flour
  • 1 tablespoon coconut oil
  • 1/2 cup xylitol or erythritol (you can also use a stevia mix)
  • 1 tsp vanilla extract (or any flavor)
  • 1 tsp baking powder
Baking
Cake batter

Instructions

  1. Separate the egg whites from the yolks and place in different bowls.
  2. Beat the egg whites until thick and fluffy. Should take about 3 mins on medium speed.
  3. In the other bowl, add the sugar substitute to your egg yolks and mix well.
  4. Add the flavor extract. I used salted caramel flavoring but you can also use vanilla or almond.
  5. Over a double boiler, quickly whisk the egg yolk mixture for one minute until it becomes fluffy and runny.
  6. Remove from the double boiler and mix in your coconut oil.
  7. Add a spoon of the egg whites to the yolk mixture and fold in.
  8. Incorporate the yolk mixture into the rest of the egg whites.
  9. Sift in the flours and baking powder and fold gently.
  10. Pour the batter into a greased cake mould and bake for 15-20 mins at 180°C.
  11. Allow to cool before removing the cake from the tin and serving.

Tips

  • I find that pure xylitol works best in cakes as it is sweet enough without any bitterness. Avoid using pure stevia as it can be bitter, it’s preferable to use stevia blending with monkfruit sweetener or erythritol.
  • I find that almond flour adds the necessary fat and texture to the cake, it’s best not to substitute it for other flours. However, if you do omit it, increase the coconut oil to add more fat into the cake.

There you have it! This recipe is quick and easy and I hope you give it a try. Thank you for reading and please like and follow for more recipes like this one, xoxo.

Ginger Cookies

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Hey guys, today’s recipe is a simple one. Gluten free Ginger cookies! This is the first time I’ve ever tried baking ginger cookies and after experimenting with a few cookie dough types, this is one is ideal for the best flavor. You can easily adapt this recipe to suit your preferences. The best way I can describe this cookie is it has a soft centre and a crumbly texture. If you want a stronger ginger flavour then you can use fresh ginger, but you can use ginger spice for a more subtle flavour.

Ingredients

  • 1/4 cup melted coconut oil
  • 1/3 cup coconut sugar
  • 1 tbsp grated ginger
  • 2 eggs
  • 1 cup oat flour
  • 1 cup almond flour
  • 1 cup corn flour
  • 1tsp cinnamon

Instructions

  1. Preheat oven at 150ºC.
  2. Combine coconut oil, coconut sugar, ginger, and eggs.
  3. Fold in the different flours, cinnamon, and any other spices you’d like.
  4. Avoid over mixing the cookie dough. Allow it to chill for 10-15 mins.
  5. Roll out the cookie dough into even portions, lightly pressing them down.
  6. Bake for 20-25mins or until they harden on the outside.

This recipe was a quickie, let me know if you do try it out down in the comments. Thank you for reading and please like and follow for more, xoxo.

Healthy Orange Cake Recipe

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Orange Cake
Orange cake

Hey guys, welcome back to the blog. Today’s recipe is a new one, a gluten and dairy free orange cake! This simple recipe is a twist on my usual lemon bars. It is a soft, yet denser cake, covered with a sweet orange syrup. This is my first time experimenting with fresh oranges, without any orange extract. While you can add orange extract to boost the flavour, I’d definitely recommend adding freshly squeezed orange juice to this one. The recipe yields 9 servings but you can easily double it. The cake is best served warm and would pair great with fresh fruit. Here is how you can make it!

Ingredients

  • 1/4 cup coconut oil
  • 1/3 cup erythritol sugar
  • 1 tbsp orange zest
  • Freshly squeezed orange juice (I used 3 oranges)
  • 3 medium-sized eggs
  • 1 cup almond milk (or any plant-based milk)
  • 1 1/2 cups gluten free flour
  • 1 cup almond flour
  • 1 tsp baking powder
  • 2 tbsp honey + juice from 2 oranges (for the simple syrup)
Baking recipe
Cake batter
Orange cake

Instructions

  1. Preheat the oven at 150ºC.
  2. Whisk together coconut oil, eggs, sugar, and orange zest.
  3. Mix in the orange juice.
  4. In a separate bowl, mix the flours and baking powder together.
  5. Sift in half of the dry mixture into the wet and fold in gently.
  6. Alternate between adding in the almond milk and dry mixture until you get a smooth, thick batter.
  7. Pour the batter into a lined baking tin and bake at 180ºC for 25-30 mins, until the top turns golden.
  8. To make the simple syrup (traditionally made with equal parts sugar and water), slightly warm up some honey and mix in the orange juice.
  9. Use a fork or skewer to poke small holes in the cake, drizzle the syrup all over and cut into squares before serving.

I hope you try out this recipe and find it helpful. I have a few more recipes coming out this month so keep an eye out for more gluten and dairy free baking. Please like and follow to support the healthboss community and thank you for reading, xoxo.

Healthy Vegan Mocha

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Vegan Mocha

Hey guys, it’s been a while since I’ve written a blogpost but I wanted to share a quick recipe with you that has stuck with me throughout the holidays. After wanting to add a little boost to my vegan hot chocolate recipe, I came up with a healthy mocha recipe. It’s quick to make and you most likely already have the ingredients in your kitchen. I am also working on a healthy boba milk tea recipe and if you want or have any other vegan drink recipes, please let me know down in the comments.

Ingredients:

  • 1 cup almond milk
  • 1 tbsp cacao powder
  • 1/2 tsp liquid stevia or maple syrup

Directions:

  1. Mix 2-3 tbsp of almond milk with the cacao using a matcha whisk. I found that a matcha whisk that helps green tea powder mix with liquid, allows the powder to dissolve better into the milk. Mix for around 1 min until well combined. (If you don’t have a matcha whisk you can try using a blender).
  2. Froth and heat the rest of your almond milk with your sweetener of choice.
  3. Combine both liquids together using the whisk.
  4. To make an iced version – opt out of heating the milk and pour over or blend it in with ice.

I hope you enjoy this quick recipe, if you have any suggestions, feel free to let me know. Thank you for reading, please like and follow for more recipes.

Blueberry Mango Smoothie Bowl

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Vegan Smoothie Bowl

Hey guys, it’s been a while since I’ve posted but I’m coming back with the best vegan smoothie bowl! This recipe is very easy to make and you don’t even need a high-powered blender (I used my Nutribullet) it may take longer but it’s worth it. I usually like having this as a snack but it also makes a great breakfast. You can also add any supplements/protein powder to your smoothie bowl ( I was out of protein that day). So here’s what you’ll need:

INGREDIENTS

  • 1/2 Cup frozen mango chunks
  • 1/2 cup frozen blueberries
  • 1/4 cup almond milk

Toppings

  • 1 tsp chia seeds
  • 1tbsp almond butter
  • Cacao nibs
  • Coconut Flakes

STEPS

  1. Pulse the mango, blueberries and almond milk for about 30 secs.
  2. Stir with a spoon, gradually add the almond milk and pulse again.
  3. Blend until smooth and scoop into a bowl, topping it with anything you like. You can also use any liquid sweetener you like.

Thank you for reading, comment down any of your favourite smoothie bowl flavours, I’m looking to try out new combos. This was a quick one but let me know what you think and please like and follow for more, xoxo.

What I Eat in a Day…

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Hey Everyone, I’ve recently noticed how my relationship with food has changed within the past few months. I know exactly what my body needs and following that instinct has led to making progress in my fitness goals and mental health. This is sometimes referred to as ‘intuitive eating’ but it doesn’t always come naturally. Intuitive eating is personal to every individual; which means that intuitive eating for me is different from what it means for you. Nevertheless, a ‘what I eat in a day’ can give you some inspiration and show you that eating healthy doesn’t mean bland food. This is what I eat on an average day, keeping a balanced dairy and gluten-free diet.

BREAKFAST

This is definitely my favourite meal of the day! (That’s saying a lot cause I love every meal) Before eating I have a glass of water and my coffee with almond milk. I normally eat around 10am and I have a few breakfasts I alternate between, but today I chose my healthy banana pancakes. These never get old, they taste amazing and they usually hold me over until lunch. I love adding protein powder to the mix, especially if I have a weight session that day and my go to protein is the Organifi Vanilla.

LUNCH

This is my second meal of the day and I usually have it between 1-2pm. I like to think of my meals as balanced; carbs, protein, and fats. Today I had stir-fried veggie quinoa with grilled chicken breast. Quinoa is definitely one of my favourite sources of carbs, it’s easy to make and it takes less than 15 mins. I usually stick to lean protein so chicken breast is also a usual.

AFTERNOON SNACK

This is my pre-workout snack that I have between 4-5pm. This time, I had a protein coffee smoothie with banana, cacao nibs, and chia seeds. Gives you a great boost of energy while still being light, plus it’s ideal for my coffee lovers. If you’re tired of your typical green or berry smoothies give this one a try!

DINNER

Gluten Free Pizza! You can’t go wrong with that. The crust is from Schar and it takes about 30 mins to prepare. This is a quick, easy dinner that I indulge in at least once a week. Unfortunately, Schar recently added Soy protein to their recipe so if you know any good gluten, soy, and dairy-free crusts, let me know down below. After dinner I tend to have something sweet; either dark chocolate (I like sweet switch’s 70% Dark), vegan hot chocolate or if I’m hungry, like I was on that night, I have some granola with blueberries and almond milk.

That’s it for the day, as you can see, I don’t restrict my eating or track my calories. Keep in mind I am currently trying to build muscle steadily and I workout 4-5 times a week. One thing to keep in mind is that not everyone should eat the same diet, but this is what works for me and I hope you enjoyed reading this post. Please like and follow for more posts, xoxo.

Banana Bread Cookies

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Combining my two favourite snacks; banana bread and cookies was one of my best decisions. These cookies are gluten and dairy- free and are pretty easy to make. They are the ultimate guilt-free snack; the flavour of banana bread but with the fun of cookies, while incorporating whole ingredients and superfoods.

INGREDIENTS

  • 3 ripe bananas
  • 1 cup almond flour
  • 1 1/2 cup gf flour
  • 2 eggs
  • 2tbsp coconut oil
  • 1/3 cup coconut sugar/xylitol
  • 1tsp baking powder
  • 1tsp cinnamon
  • 1tsp vanilla extract
  • 2tbsp cacao nibs / dairy-free chocolate chips

STEPS

  1. Mash the bananas and combine the eggs, vanilla, cinnamon, coconut oil and sugar together.
  2. Fold in the baking powder and flour until it forms a sticky dough.
  3. Spoon the batter onto a baking sheet, allowing space between each scoop.
  4. Top with the cacao nibs and bake at 180ºC for 30-35 mins or until the cookies turn golden brown.

I enjoy having these cold, but you can have them however you’d like. Thank you for reading, let me know if you try them out and please like and follow for more recipes like this one.

Healthy 5 min Apple Crumble

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This is a delicious new recipe that serves as a healthy snack but also as a hack for your ordinary apple crumble. It’s dairy, vegan, and gluten free, but the best part is that it’s really easy to make. I tried this when I was craving a midnight snack, so here it is;

INGREDIENTS

  • 1 apple
  • 1/2 tsp any liquid sweetener (agave syrup/ honey for a non vegan option)
  • 1/2tsp cinnamon
  • 1/4 cup almond milk
  • 2tbsp granola (you can find a recipe here)

STEPS

  1. Dice the apple, mix in the syrup and cinnamon in a mug.
  2. Microwave it for 3-4 mins or until the apples turn soft.
  3. Add in the almond milk and top with granola.

This was a quick one, hope you try it out and thank you for reading! Like and follow for more easy and healthy recipes, xoxo.

3 More Healthy Breakfast Ideas

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#1. Avocado Toast

I’m sure you’ve seen this meal a few times on instagram and from health influencers and that’s because it’s a quick and wholesome option, providing essential healthy fats, protein and carbs. I find this one to be a great pre-workout meal as well and the method is pretty straightforward so here’s what you need.

INGREDIENTS

  • Gluten Free bread (or any healthy alternative of choice)
  • 1/2 Avocado
  • 2 Eggs/ turkey slices/ salmon
  • S+P / chilli flakes

#2. Healthy Pancakes

You might think healthy pancakes can’t be real but they are. After making this recipe a couple of times, regular pancakes just don’t do it for me anymore. These ones are gluten, dairy and sugar free and they contain healthy fats, complex carbs and protein. Here’s the recipe. You can make them high protein if you’s like.

#3. Smoothie Bowl

Smoothie Bowls have been the trend of healthy breakfasts right along with avocado toast, as they should be. You can basically fit any fruit and even some vegetables into a smoothie bowl, plus it’s a great alternative to simply drinking a smoothie and you get your serving of micronutrients in. This is also a great vegan option; my latest addiction has been coffee smoothie bowls but you can make any variation you’s like.

INGREDIENTS

  • 1/2-1 cup Frozen banana chunks
  • 1/2 cup Frozen fruit (berries/mango/pineapple)
  • 3-4 tbsp plant-based milk
  • Nut/seeds (chia, pumkin, cacao nibs, almond butter)

Hopefully these have given you some new inspiration for your breakfasts and let me know what your go to breakfast is. Thank you so much for reading, please follow and like for more, xoxo.

Check out more healthy breakfast ideas here!