healthienut - Easy to follow plant-based recipes
A guide to help you become healthier and happier
A gooey, soft Ginger Molasses Cookie Skillet. What better way to start off this holiday season with a decadent…holiday cookie (but like 5x bigger)?
It’s that time of year where there are abundant holiday cookies, cakes, pies…you name it. Although it is perfectly healthy to enjoy these foods around this time of year, it is always nice to have less-refined alternatives to your favorite desserts.
…With a creamy, perfectly spiced pumpkin filling and buttery, flaky crust this pie will definitely win over your thanksgiving guests. I guarantee they won’t guess it is entirely free of eggs and dairy.
The thought of not being able to have a pie on thanksgiving terrifies me. I mean that IS the best part of a Thanksgiving meal right? Don’t get me wrong, I am a huge fan of apple pie, but something about pumpkin is so nostalgic for me.
…Roasted green beans topped with crispy pumpkin seeds. It’s the perfect balance of sweet and salty and are extremely easy to prepare and cook.
Spice up your roasted green beans with a crunchy, sweet and salty topping. These pumpkin seeds cooked with olive oil, maple syrup, coriander, cinnamon, and salt will amaze your tastebuds.
…When you’re indecisive and want both peanut butter and chocolate in your dessert…you end up with this. Worth every effort.
These blondies are fluffy, chewy, moist…and will melt in your mouth. A peanut butter blondie swirled with a chocolate batter and sprinkled with chocolate chips. Need I say more?
These are secretly healthier than your average blondie. Sweetened with coconut sugar and 100% gluten-free. And of course they are also completely vegan.
I highly recommend to sprinkle with a little flaky sea salt when they come right out of the oven!
…Rhubarb Season isn’t short, so run to the farmers market as soon as you can and grab a couple pounds of fresh, ripe rhubarb. Often times people can be scared cooking/baking with rhubarb, as it’s a foreign vegetable -yes it’s a vegetable -to most. On my blog you’ll find a few delicious rhubarb recipes, as well as this one which I think has to be my favorite.
A sweet, tart rhubarb filling wrapped in a soft, buttery buttermilk cornmeal crust. The bits of fine cornmeal add a nice crunch which pairs beautifully with the buttery undertones. I’ll stop making you drool now, and get on with the recipe.
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Whenever someone asks me what my favorite dish to make is I almost ALWAYS say tacos. Why? There are endless combinations of toppings, creativity is boundless, and not to mention they always taste so dang good.
I’ve made lentil, fajita, cumin black bean, and “fish” tacos…but what about turning black beans into a type of taco “meat”? Spiced with all the right spices, pairings, and cooked to the right chewy and slightly crunch texture. I think this recipe hits the spot. …
