Healthy Recipes for Easter

Good Evening Cupcakes~

I thought it was appropriate to have a post of healthy recipes for you guys to try out for Easter!

Banana Nut Butter Donuts

Cook Time: 10 minutes

Ingredients

Donuts:

2 bananas (about 1 c. mashed)

1 c. almond, peanut, or sun butter

2 eggs

1 t. vanilla

1 t. cinnamon

1 t. apple cider vinegar

1/2 t. baking soda

Icing:

1 T. coconut oil

1/4 c. nut butter

1/4 t. cinnamon

2 T. honey

Instructions

For the donuts:
1. Preheat a donut maker 
2. Using a hand beater or a fork, combine all everything in a bowl.
3. Spoon about 3 tablespoonfuls of batter into heated donut maker.
4. Bake for 10 minutes.
5. Remove and cool before icing.
Icing:
6. Soften coconut oil over low heat.
7. Stir in remaining ingredients.
8. Dip cooled donuts into icing and serve.

Notes

If using an oven, preheat oven to 350 and bake donuts in pans for 8-12 minutes, depending on the size of your pan. 

Raw Thin Mint Brownies

• 1 cup walnuts (120g)
• 1 and 1/3 cups pitted dates (230 grams) (I highly recommend Sunmaid, because they’re softer.)
• 1 tsp vanilla extract
• 5 tablespoons cocoa powder
• A few drops pure peppermint extract (depending on how minty you want them… Start with less; you can always add more.)
• Optional: for even more chocolate flavor, add chocolate chips. Or add cacao nibs.
• Optional: tiny dash of salt (I always add this and recommend it.)

Raw Brownies Recipe: Combine all ingredients, using a food processor. (No need to blend the dates first; I just blend everything all at once. But if you use a Magic Bullet, you might want to do it in batches. I’ve not tried this in a regular blender and therefore can’t vouch for it.)Form into brownies or balls or bars… or even cookie-cuttered shapes!

Ingredients
2 large English cucumbers
1/2 onion
2-3 tomatoes

{For the dressing}
3 Tbsp. white wine vinegar
2 Tbsp. olive oil
1 tsp. oregano
1/8 tsp. salt

Directions
Make the dressing: add all ingredients to a small bowl and whisk to combine.
Slice the cucumbers and onion. Dice tomatoes, removing excess juice. Place in a bowl.
Add the dressing and toss to coat. Salt/pepper to taste if needed.
Best if refrigerated for at least an hour to let the flavors combine.

ROASTED BRUSSELS SPROUTS, SWEET POTATOES AND BACON

INGREDIENTS:

1 container fresh baby or regular brussels sprouts (about 12 ounces)

2 big sweet potatoes, peeled and cubed

extra-virgin olive oil

1/2 teaspoon dried thyme

sea or kosher salt and fresh black pepper

3 slices bacon

2 - 3 tablespoons fresh grated Parmesan cheese

INSTRUCTIONS:

1. Preheat oven to 400 degrees F. Grease a large baking sheet or roasting pan generously with olive oil.
2. Remove any tough outer leaves from the brussels sprouts and slice them in half, unless you are using baby ones, in that case leave them whole. Add to a large bowl along with the sweet potatoes, drizzle liberally with olive oil - about 2 tablespoons, sprinkle with thyme and season well with salt (about 1 teaspoon) and pepper.
3. Toss with your hands rubbing the oil and spices into the vegetables and adding more olive oil if needed. Spread them out in one layer on the baking sheet and drizzle again lightly with olive oil.
4. Bake about 25-30 minutes or until sweet potatoes are tender and brussels sprouts are lightly browned.
5. Meanwhile cook bacon however you see fit, I like to put it in a separate baking pan and bake it about 12-15 minutes or until crispy. Drain on paper towels and crumble when cool enough to handle.
6. Once the vegetables are cooked through sprinkle with Parmesan and bacon, toss and serve.

Turkey Cucumber Roll Ups
Peeled Cucumber Slices (using a vegetable peeler, take off cucumber skin, then continue to peel the cucumber around the seeded middle)
3 slices of real, unprocessed deli meat (I used turkey)
Half a tomato, diced
Shredded carrot
Shredded lettuce
Paleo mayo (optional)
Toothpicks

cinnamon rolls with coconut frosting and caramel raisin filling: makes 6-7 servings

dough:
3/4 cup gluten-free oats
3/4 cup buckwheat groats
3/4 cup raisins 
3/4 cup dates
Pinch of salt (optional)
1 teaspoon vanilla
1 tablespoon water
Dash of cinnamon 

coconut frosting:
1 heaping cup young coconut meat
3 tablespoons melted coconut oil
4 tablespoons agave syrup (or other preferred sweetener) 
3/4 teaspoon vanilla extract 
2 tablespoons lemon juice
Water, as needed

caramel raisin filling:
1 cup dates
1/4-1/2 cup coconut water 
Cinnamon powder, to taste
1/4 cup raisins

To make the dough: pulse the oats and buckwheat groats in your food processor until they become a rough flour. Add the rest of the ingredients and process until it all begins to stick together. Roll the dough into a square about 1/4-1/2 cm thick. Put this in the fridge for 1-2 hours. 

To make the frosting: blend all the ingredients together until it's smooth and drizzly. Set aside.

To make the cinnamon caramel filling: blend all the ingredients together - except the raisins - until smooth and thick like a paste. Set aside.

Cut the dough (which should now be a little more pliable) into strips and spread the filling evenly on each one, then sprinkle on the raisins and gently roll the strips up. Cover with the frosting and freak out at the awesomeness of the planet.

There you go sweets! I hope you all enjoy time with family and friends!

Be Healthy,

Later Taters