Crockpot Baked Beans recipe made with all-natural ingredients! Made healthier, lower-sugar and still with that perfectly smoky and sweet flavor we love with our side of baked beans. {Gluten-Free, Dairy-Free, Vegan and Vegetarian friendly}
Crockpot Baked Beans Recipe
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Is it too late in the season for baked beans? The answer is unequivocally no.
Especially when it’s crockpot baked beans.
Serious question: Why do baked beans seem like only a summer dish to me? I mean, really, they are the most delicious and take me back to extremely happy summer moments.
The best summer moments after spending all day out in the summer sun and coming back to a pile of baked beans, corn on the cob, and a hamburger. #SummerBliss
I realized though, uhhhh, these are delicious, so why don’t we make them year-round!?
We all know my love for crockpot recipes; that is, throw it in, set it and forget it. #CrockpotBliss
Here we go.
We are all about easy here at VB and these Crockpot Baked Beans fit the bill.
Made with natural ingredients and less sugar than the traditional versions, these are still packed with that sweet and smoky flavor we lovvveeeee about baked beans.
TIP: These can easily be made vegetarian and vegan by subbing out the bacon. The smoky flavor can be added in a few ways. Add 1-2 teaspoons Smoked Paprika or a little liquid smoke to substitute.
When my mother asked if these baked beans were from scratch, I said “Yeah!” Well, according to my dad, since I used canned beans, it’s not from scratch . . . Hmm. Thoughts?
I personally hate waiting for dried beans to soak. I’m just not patient enough. Are you? If so, go for it. It gives you the same results.
There were a few goals I wanted to achieve with these crockpot baked beans:
One – Throw everything in and forget it. √
Two – Make these baked beans without molasses.√ // It’s simply something I don’t have on hand in my kitchen and figured there has to be other people without molasses in their kitchens, too!
Three – Avoid those cans of pre-made pork and beans at all costs.√
Success. These crockpot baked beans were out of this world smoky, sweet and that perfect slice of summer (or winter, since these definitely need to made year-round from now on).
Crockpot Baked Beans recipe made with all-natural ingredients! Made healthier, lower-sugar options and still with that perfectly smoky and sweet flavor we love with our side of baked beans. {Gluten-Free, Dairy-Free, Vegan and Vegetarian friendly}
Fresh Whipped Cream Recipe and How-To Make it at Home in under 1 minute! Using one simple ingredient and the easiest way to quickly whip up and store your fresh whipped cream. {Gluten-Free}
Fresh Whipped Cream Recipe
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There are a few things I will buy store-bought here and there in a pinch. e.g., canned beans, spaghetti sauce, and pizza sauce. The one thing I never ever ever buy from the store is whipped cream.
This Fresh Whipped Cream recipe is all you need in your life. Truly.
Throw out those questionable ‘whipped creams’ with the odd ingredients and sub it with this rich, fresh and creamy whipped cream.
You can make this is just under ONE MINUTE.
You see why I never buy this in the stores? It’s just too easy to not do yourself. Plus, your guests won’t know what hit them when this delicious whipped cream is topped onto your favorite pie.Pie, yes, or eating it right from the spoon, or our personal favorite: on berries!
My parents have rows upon rows of raspberries and blueberries in their yard. It’s a dream for this raspberry and blueberry loving girl. It’s hard to not eat them straight from the bush while berry picking!
They are so juicy and warm from the summer sun. *SIGH* #SummerNeedsToBeForeverPile fresh berries into a bowl, slather on a good hearty dollop of fresh whipped cream, and we are in seventh heaven!
Plus, this fresh whipped cream is also used in every no-churn ice cream recipe I ever make, like our popular Honey Ice Cream! // Seriously, if there is one last thing you need to do before summer ends, it is making this ice cream. Nom Nom Nom.
And make this fresh whipped cream to dollop on those last fresh from the farm berries.
TIP: I find the large mouth mason jar and immersion blender the best and most effective way to have quickly made whipped cream. {See Video Below for Example}Regardless, if you don’t have a chance to make this for those fresh berries, it will come in handy when the fall season kicks in.
Pumpkin Pie? Oooo, OK, I’m slightly alright with pumpkin pie season coming this way.
TIP: It is important to have full-fat heavy whipping cream, meaning it contains at least 36 percent or more of fat. In my experience, the cheaper brands have not worked very well. Use a high quality organic heavy whipping cream for quality results.
So whether you are preparing a decadent dessert that requires fresh whipped cream, or a simple berries and cream dessert, either way this under one minute Fresh Whipped Cream recipe has got you (and that delicious dessert) covered!
Fresh Whipped Cream Recipe and How-To Make it at Home in under 1 minute! Using one simple ingredient and the easiest way to quickly whip up and store your fresh whipped cream. {Gluten-Free}
Oatmeal Pancakes recipe for delicious pancakes you can eat two ways for breakfast! Fluffy and filling oatmeal pancakes with classic maple syrup for those leisurely weekend mornings or wrap them around eggs and sausage for a to-go breakfast taco for weekdays! {Gluten-Free, Dairy-Free}
Oatmeal Pancakes Recipe
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The new school year has started! Wow, summer seemed to last forever, but at the same time it went by too quickly.
I always loved the first day of school. The smell of fresh school supplies, clipping the tags off the ‘first day of school’ outfit, not to mention the smell of the dewy Michigan air in the morning while waiting for the bus.
This first day of school bliss wore off quickly for me after the realization of having to sit in class all day.
Not to mention the second morning of school and having to wake up early, again. Ugh. No, 5 more minutes, please.
These oatmeal pancakes have you covered. Make them ahead of time, heat them in the morning, and done! It’s that easy.
The best part is that they are packed with amazing oatmeal! Oatmeal is so good for you. It’s rich in dietary fiber and can even help reduce cholesterol–not to mention that fiber helps keep you full all morning long!
I simply love oatmeal pancakes. I get into moods where I’ll eat oatmeal every single morning (especially in the winter months), so I like to change it up and add my beloved oatmeal to another love of mine: PANCAKES! It’s just a total win.
All you have to do is put 10 simple ingredients into your food processor, whirl it together, and Voila! Oatmeal pancake batter is ready!
There is only one brand of oatmeal in our house and it’s Bob’s Red Mill. Their gluten-free oats are sourced gluten-free and packaged in a 100% Bob’s Red Mill gluten-free dedicated facility.
It’s nice having total peace of mind. I appreciate the steps they have taken for the gluten-free community.
Not to mention, their gluten-free baking flour is out of this worldddd amazing. Proof of their amazing products is the recent chocolate peanut butter cake. Ahhhhmazingggg.
TIP: Make a double batch and freeze the extra! Let them de-thaw in the fridge before eating.
So we have a few options for these oatmeal pancakes:
Option One: Just heat them up and eat them plain. // There is a hint of sweetness and it’s divine.
Option Two: Make it official with maple syrup, butter, and a big stack of these oatmeal pancakes. #SaturdayMorningDreams
Option Three: For those quick weekdays, toss some scrambled egg, sausage, cheese, tomatoes, and green onion onto those fluffy pancakes and roll them up.
It’s like walking tacos, but in breakfast form.
TIP: Make everything before the week starts. Scramble the eggs, cook the sausage, and slice the tomatoes and onion. Store in separate containers and when you’re ready to run out of the house, just pile those ingredients onto the oatmeal pancakes and you are all set!
Now, let’s take on this school year with gusto! And oatmeal pancake breakfast tacos, of course.
Oatmeal Pancakes recipe for delicious pancakes you can eat two ways for breakfast! Fluffy and filling oatmeal pancakes with classic maple syrup for those leisurely weekend mornings or wrap them around eggs and sausage for a to-go breakfast taco for weekdays! {Gluten-Free, Dairy-Free}
Vegan Chocolate Pudding recipe made healthy with just 4 easy ingredients! In no-time you’ll have this perfectly creamy, chocolaty, lower-sugar dessert topped with fresh whipped cream. {Gluten-Free, Dairy-Free, Vegan}
Vegan Chocolate Pudding Recipe
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CHOCOLATE! Oh, chocolate in all its glory. Creamy, decadent and oh my word, it’s actually healthier? Woah. It’s going to be a good day.
This Vegan Chocolate Pudding is divine on so many levels.
Sprinkled with extra cocoa powder for extra chocolate heaven, this vegan chocolate pudding will be gone before you know it.
This recipe is a spinoff from the dark chocolate cinnamon muddy buddies. As I was making that recipe and spooning gobs of the chocolate mixture into my mouth, I began to think:
“Oh my word, it tastes like chocolate pudding, and really delicious pudding. WHY HAVEN’T I HAD PUDDING IN FOREVER!? Oh yeah, because the boxed pudding grosses me out, not to mention is grossly high in sugar.”
Add extra cocoa powder to enhance the rich chocolate flavor and we are in business!
TIP: This can easily be made with any milk or dairy-free milk variety you have on hand.
TIP: You also can sub for a even lower-sugar option by adding only 1/2 cup chocolate chips and an extra Tablespoon of cocoa powder.
TIP: DO NOT stop stirring while pouring in the cornstarch mixture. If you pour too quickly and/or whisk too slowly, you will end up with cornstarch pieces in the pudding.
It really doesn’t get any easier than this, guys. Take those 4 easy ingredients you probably already have on hand and go make yourself a creamy and chocolaty batch of this delicious vegan chocolate pudding.
TIP: You can add some honey to the dish while melting the chocolate for extra sweetness. I personally prefer the recipe below or even with the lower-sugar option mentioned above.
Countless times I’ve made this at 10 o’clock at night because I had a chocolate craving and this is just too easy to make!
Now go! Dive into a bowl of this delicious and healthier chocolate pudding.
(OH! And if you want some fresh homemade whipped cream to top these off, Don’t forget to check out our recent fresh whipped cream recipe! Its to dieeeeeee for)
Vegan Chocolate Pudding recipe made healthy with just 4 easy ingredients! In no-time you'll have this perfectly creamy, chocolaty, lower-sugar dessert topped with fresh whipped cream. {Gluten-Free, Dairy-Free, Vegan}
Hobo Dinner Recipe with Potatoes, Carrots, and Corn makes this a healthy dinner for those last minute camping nights or even those grilling days. So easy to throw together and perfectly pre-portioned. {Gluten-Free, Dairy-Free, Vegan}
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Now that school has started, does that mean camping is a distant memory? Gosh, I hope not.
Here in Michigan, these last couple of months before the winter tundra hits are some of my favorite of the year! You have crisp and cool mornings with comfortable days and no humidity!
It really is the best time to be outside and soak up those last remaining rays of sunshine. Once November hits, it’s all downhill from there and the sun just seems to vanish.
We have two months. Two months to kayak down the river, go fishing in the dewy Michigan morning (with extra layers of clothing, of course), go camping, finish all those outside projects that didn’t get completed this summer because it was way too hot, and, most importantly, use every possible minute to grill!
These Hobo Dinner Packets have us covered. Really, it’s something we’ve been making in our family for years.
It began when I was a little girl and we would make these on the campfire. It was always so delicious to me.
In an effort to get R to eat more veggies, I showed him this Hobo Dinner Packet idea–a spin off from my childhood–and all last summer this is how he ate his veggies.
It was so simple for him and versatile because we could use whatever we had in the fridge. The steady and main hobo dinner is potatoes, carrots, bell peppers, and onion.
When we found fresh corn and decided to add it to the mix, let me tell you, spot on!
My Point: These are versatile and so easy to make you can’t go wrong with any combination.
And while I don’t want to admit that summer is coming to an end and there will be a time the grill is no longer an option (and a fire pit outside in 15 degree weather would be miserable), there is another option: The oven!
Yes, you can easily pop these babies into the oven at 350F for about 25-30 minutes.
See! These Hobo Dinner Packets are a year-round deal! Which is great because we need all the possible help we can find to get our husbands (or children) to eat their vegetables. Am I right!?
Hobo Dinner Recipe with Potatoes, Carrots, and Corn makes this a healthy dinner for those last minute camping nights or even those grilling days. So easy to throw together and perfectly pre-portioned. {Gluten-Free, Dairy-Free, Vegan}
Prepare four sheets of heavy-duty aluminum foil. About 18x12 inches each.
Microwave (2-3 minutes) or boil potatoes until they are just barely cooked, chop potatoes into quarters.
Spread potatoes, corn, onion, carrots and bell pepper between 4 sheets of foil. Sprinkle steak seasoning over packets, a little olive oil and sprinkle of salt.
Fold foil over veggies so edges meet, Seal edges.
Grill over medium heat 20-22 minutes or until potatoes are tender.
Gluten-Free Chocolate Chip Cookie Dough Ice Cream Recipe made with all-natural, simple ingredients and zero cans of condensed milk. Not to mention it’s no-churn and requires no ice cream maker! {Gluten-Free}
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Discovering how easy it is to make creamy and decadent ice cream at home without processed ingredients is any ice cream addict’s dream. // That ice cream addict is me.
If I could survive on ice cream, believe me, I would.
As a fellow ice cream lover, I know you understand when I say it’s the toppings and mix-ins of ice cream that completes it and (no pun intended) is the cherry on top.
As many gluten-free eaters understand, these mix-ins and toppings limit us when walking down that magical ice cream aisle.
My personal favorite: Cookie Dough Ice Cream.
But it is just not possible to get a gluten-free version of this in the ice cream aisle. And boyyyyy, have I been missing it.
Gluten-Free Chocolate Chip Cookie Dough Ice Cream is Born!
Let me tell you, it’s a very good day when this gluten-free chocolate chip cookie dough is on the end of your spoon.
As any other ice cream addict can attest, it does not need to be hot outside to want and crave ice cream. While it may be cooling down outside, this easy no-churn ice cream still has a place in your freezer (and in your heart).
Now that I can feel fall in the air, I am more inclined to go running outside. And we all know this means more ice cream for Lindsay. // #IRunForIceCream
Note: This easy recipe requires homemade whipped cream. This is extremely easy to make at home, so don’t think you need to run to the comfort of canned condensed milk.
I got your back. Check out the homemade whipped cream post where I list the tips and tricks and my foolproof way to easily create whipped cream using a handy mason jar! // I heart mason jars.
I also heart being able to eat gluten-free cookie dough ice cream that is creamy, decadent, and motivates me to run more. The more I run, the more I can eat, right?
Gluten-Free Chocolate Chip Cookie Dough Ice Cream Recipe made with all-natural, simple ingredients and zero cans of condensed milk. Not to mention it’s no-churn and requires no ice cream maker! {Gluten-Free}
In a small pot set at medium-high heat, bring honey to a boil, and cook 1-2 minutes at rolling boil.
In a third medium bowl, beat egg yolks for 1 minute. Slowly add hot honey to eggs in a steady stream while continuing to beat eggs. Beat on high until mixture is pale and creamy in texture, about 5 minutes.
Dairy-Free Chocolate Frosting recipe made healthier. It is lower-sugar, all-natural, vegan, and gluten-free! Made with 6 basic ingredients it’s so easy, the perfect vegan chocolate frosting.
Dairy-Free Chocolate Frosting Recipe
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Growing up, chocolate frosting was almost a non-existent frosting option in my family. We had our traditional vanilla buttercream with just a tad of almond extract and that was the standard.
It was the cream of the crop and the bee’s knees. We would scoop our fingers into the bowl and run as our mother screamed at us to stop eating it. We would fight over who got to lick the beater clean, and that was a serious fight, my friends.
Yes, that vanilla buttercream frosting was the steady in our household and still is to-date.
One thing though: Chocolate always wins.
And this dairy-free chocolate frosting recipe is a winner.
It has all the addictive qualities of our family’s frosting–creamy, smooth, buttery, and perfectly sweet–PLUS packed with chocolate!
Again, chocolate always wins.
TIP: This can 100% be made with traditional milk and butter, if desired.
I’ve made a few adjustments to my family’s recipe these past few years, mainly making it dairy-free friendly and also lower-sugar. It became the healthier vanilla buttercream frosting used in many recipes here at VB:
Without a doubt, even with those adaptations, it is still that frosting we know and love.
By simply adding cocoa powder to the classic family frosting, this fantastic dairy-free chocolate frosting is born!
It really is that easy.
TIP: Adding even a tad bit more almond milk or moisture will result in needing much more potato starch to compensate.
TIP: Potato Starch requires about 10-15 minutes before its thickening action becomes really noticeable. If frosting is just about the consistency needed, wait 10-15 minutes before adding more. If frosting is slightly runnier than needed, continue to add extra potato starch.
Now, get at it. Take these 6-simple ingredients, make delicious dairy-free chocolate frosting, slather it onto cupcakes, cakes or simply eat it with a spoon.
Whatever you decide, just remember, chocolate always will win. Score!
Dairy-Free Chocolate Frosting recipe made healthier. It is lower-sugar, all-natural, vegan, and gluten-free! Made with 6 basic ingredients it's so easy, the perfect vegan chocolate frosting.
Beat butter with mixer until creamy (30-45 seconds), add vanilla extract, 2 Tablespoon milk, continue beating with mixer, slowly add powdered sugar 1/2 cup at a time incorporating into butter mixture.
Add cocoa powder. If frosting is too thick, beat in more milk very slow.
Frosting will still be a little runny, begin adding potato starch 2 Tablespoons as a time, combine into frosting, add remaining potato starch. If frosting continues to be too thin, beat in a small amount of powdered sugar.
*If frosting is still a little runny then what you would desire add additional Tablespoons until it is just right. Frosting will continue to thicken over a course of an hour.
Top 15 Awesome Entertaining Dishes compilation to make the upcoming holidays that much easier to entertain guests. with finger foods All gluten-free, some dairy-free and vegan, but no doubt, every single dish is out of this world easy and delicious.
Top 15 Entertaining Dishes
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Pork Stuffed Jalapeños Peppers recipe made with just 3-Ingredients! Take your entertaining to the next level this season with BBQ pulled pork and creamy cream cheese stuffed in spicy jalapeños. There won’t be any left by the end of the night. {Gluten-Free, Dairy-Free}
Low-Carb Pizza Recipe with sweet pears, salty prosciutto, red onion and tangy balsamic vinegar. Entirely gluten-free crust and sure to wow your guests who’ll keep asking for more. {Gluten-Free}
Black Olives stuffed with Italian sausage, rolled in gluten-free bread crumbs and fried to crispy perfection! A delicious garlic thyme aioli dip is made to dip those crispy fried olives in for that perfect appetizer. {Gluten-free, Dairy-free}
Stuffed Mushrooms recipe with Feta, Roasted Tomatoes, and Kalamata Olives. It’s an earthy, hearty flavor combo that will make your taste buds sing. So easy to make with just 6 natural ingredients, you’ll have these healthy stuffed mushrooms in no time. {Gluten-Free}
Simple and Easy Ingredients placed onto skewers = THE EASIEST APPETIZER EVER. Especially when it includes these Easy Italian Salad Skewers. {Gluten-Free}
Bacon Wrapped Dates with Goat Cheese recipe is a surefire way to wow your friends. Sweet Dates stuffed with creamy goat cheese and wrapped with crispy salty bacon. Taste buds are officially in heaven. {Gluten-Free}
Summer Corn Salad recipe made healthy with simple, fresh ingredients, including a simple lime and vinegar dressing. It’s the perfect dish to bring to your next get together. Can easily be made year-round for a healthier potluck salad option! {Gluten-Free, Dairy-free, Vegan}
Healthy Summer Corn Salad Recipe
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As the years have gone by, I feel like my obsession with Mexican dishes has been very well established here at Veggie Balance. // My wish is that, if you are following, you love it, too.
Yeah? Ok, let’s dive in.
Because really, this is one of those dishes that is so simple and easy to make, you literally want to face-plant into the delicious bowl and just eat it all up.
Eat it with tortilla chips or a spoon; either way, getting this delicious and healthy Summer Corn Salad into your mouth is the main objective. #ObjectiveComplete
Now I know I’ve labeled this as a Summer Corn Salad, however, this simple salad can be made year-round. Swap the fresh corn with canned corn and you are in business any time of year.
One thing I will say about R’s family: When I was first introduced into their family, it drove me crazy that their get togethers were missing the ‘traditional’ Thanksgiving dinners I grew up with. Turkey, Mashed Potatoes, Tamales . . . wait, I didn’t grow up with tamales.
Let me tell you though, tamales have a place in every single get together. Have I been converted? Yes.
A Thanksgiving and Christmas without refried beans or Spanish rice is no holiday at all
So when my brain thinks this would be a fabulous dish to serve over the holidays, that is why. I’ve officially been changed to think Mexican food has a real place in every holiday event.
This healthy Summer Corn Salad earns that place.
TIP: This salad stores wonderfully for days. Make it the night before the potluck and store in the fridge.
Easy. Simple with just 6-Ingredients. Made in less than 20 minutes. Yep, this Summer Corn Salad fits the bill of what we need in our lives. Simplicity.
Summer Corn Salad recipe made healthy with simple, fresh ingredients, including a simple lime and vinegar dressing. It's the perfect dish to bring to your next get together. Can easily be made year-round for a healthier potluck salad option! {Gluten-Free, Dairy-free, Vegan}
Easy Strawberry Cucumber Salad recipe with an even easier homemade balsamic dressing. Made with just 5 fresh ingredients, in less than 15 minutes you can be eating this fresh all-natural salad. {Gluten-Free, Dairy-Free and Vegan Friendly}
Easy Strawberry Cucumber Salad Recipe
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This Easy Strawberry Cucumber Salad is just that–EASY.
Thank goodness because we need some healthy, easy salads in our lives. Just 5 simple ingredients tossed together, and we are all set.
We’ve returned from our road trip down south to Florida–32 hours in the car, to be exact. There was a lot of eating out, granola bars, chips, and ice cream on this trip.
On the last trek home, I found myself almost obliterating an entire bag of salt and vinegar chips . . . almost. #WorthIt
Not to mention sipping drinks while hanging out by the ocean once we reached our destination.
5 pounds gained later, we need this delicious, healthy, and easy strawberry cucumber salad in our lives.
Also needed: a run! Most definitely more runs are in my future. The fall weather here in Michigan can’t be ignored. #BestRunningWeatherEver
While we were gone, the weeds in the garden seemed to have been injected with steroids or something as they are almost as tall as me!
Hiding in the jungle of weeds that’s currently my garden, there are cucumbers the size of my arm!
It was perfect timing; we need some extra fresh veggies in our lives after this past week.
And, as the dirty clothes sit in the suitcases, we need some easy-to-make meals so we can spend time getting our lives under control again. // For the time being at least.
TIP: If you can handle dairy, add feta cheese to the salad just before serving!
On the other hand, serving the feta on the side allows others to choose for themselves. When I go to potlucks, I always love it when people do this. Something as simple as leaving it on the side of the salad allows people a choice, just in case somebody has allergies.
Whether you’re making it for a crowd or for a healthy lunch, this Strawberry Cucumber Salad will make your tastebuds light up and crave more. Pretty impressive for something with just 5 healthy ingredients!
How to Make Banana Ice Cream recipe and how to make it even healthier with protein powder! Perfect for those sweet cravings, and all you need are 4-Ingredients. {Gluten-Free, Dairy-Free, Vegan}
How to Make Banana Ice Cream recipe
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Despite popular belief, ice cream most definitely is a year-round treat. Just because fall is here, don’t let that fool you. #IceCreamForever
There is one thing the past ice cream recipes are missing: They aren’t dairy-free! I know we have many dairy-free readers out there, so this one is for you, my peeps.
And really, after all the traveling we’ve been doing lately, I need to take a dairy hiatus myself.
Today we’ll be exploring How to Make Banana Ice Cream at home with just 4-Ingredients. This is a simple and healthy way to satisfy your ice cream craving!
We’ll be adding a little extra protein boost to our already healthy banana ice cream. With OLLY Workout Smoothie protein powder, we take our ice cream to the next level! #BuildThoseMuscles
TIP: Have bananas ripening too quickly? Peel them and place in a freezer bag for banana ice cream at ANY time.
Ice cream for a post-workout snack? Uhhhhh, yes please!
I mean, after a long run, I’ll sometimes take a trip to our local froyo store. THIS though, this Banana Ice Cream is a wayyyyyyyyy better option.
Especially as my birthday quickly approaches. It seems my metabolism has finally gotten the message that I’m getting older and I’m learning that means I can’t eat whatever I want. // Reality bites sometimes.
TIP: When making Banana Ice Cream, you want to eat it immediately after preparing it.
Check out the video below to see just how simple it is to make this banana ice cream!
How to Make Banana Ice Cream recipe and how to make it even healthier with protein powder! Perfect for those sweet cravings, and all you need are 4-Ingredients. {Gluten-Free, Dairy-Free, Vegan}
Gluten-Free Chocolate Chip Banana Bread recipe made healthy! The go-to recipe for those weekend mornings. Made healthy with no oil or butter and low-sugar! {Gluten-Free, Dairy-Free, Vegan Friendly}
Gluten-Free Chocolate Chip Banana Bread Recipe
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Fresh, warm and moist gluten-free chocolate chip banana bread from the oven? Is there ever a better smell to have coming from your oven on a Saturday morning?
Well, perhaps the fresh coffee brewing.
Chocolate Chip Banana Bread with Coffee = Saturday morning perfection.
This fluffy loaf of chocolate banana goodness is entirely too easy to make, one bowl is all your need and 6-Ingredients.
None of these ingredients though include butter or oil, it is all healthy, delicious ingredients. Really, you would have nooooo clue this is a healthy banana bread if I weren’t telling you. // Shhh. It’s our little secret.
It’s the cream of the crop this gluten-free chocolate chip banana bread recipe.
It’s unbelievably so easy to make, I find myself whipping up a loaf almost once a week.
R buys bananas for his lunches but once in a while doesn’t get around to either eating them, we bought extra, or really who cares the reason, I have extra bananas.
Extra bananas means a couple things, banana nice cream, banana bread muffins, or banana bread.
TIP: I peel the bananas and freeze when there are extras leftover from the week.
When you are ready to make some banana bread, pop the frozen bananas in a bowl and let them de-thaw before baking, works like a charm.
To help with keeping it healthier I just sprinkle chocolate chips onto the top of the loaf prior to baking vs. baking them into the batter also. This allows to have enough of that perfect chocolate banana flavor.
Really, it’s perfect, it allows the banana bread to shine in all it’s glory but then the chocolate graces your tastebuds with an heavenly experience and all is right with the world.
TIP: Like always make sure you measure your flour correctly! Lightly spoon the flour into your measuring cup then level with the back of a knife.
A little extra flour if measuring incorrectly won’t ruin the bread since it’s such a fluffy and moist bread to begin with, but believe me, you want it to be the perfect balance of fluffy and moist. This gluten-free chocolate chip banana bread is THE way to start your weekend.
And we are still being healthy!? Yes, this is definitely how to start the weekend.
Gluten-Free Chocolate Chip Banana Bread recipe made healthy! The go-to recipe for those weekend mornings. Made healthy with no oil or butter and low-sugar! {Gluten-Free, Dairy-Free, Vegan Friendly}
Crockpot Beef and Broccoli recipe made simple, easy and gluten-free! 8 easy ingredients, zero fuss, and in no time you’ll have dinner on the table. {Gluten-Free, Dairy-Free}
Crockpot Beef and Broccoli recipe
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The perfect flavor combination here: sweet, salty, and tangy. This sauce is out of this world easy, but packs a flavor your tastebuds will love.
This is the kind of sauce you find yourself scooping spoonful upon spoonful onto your rice. And that beef and broccoli had all day to simmer in it. It’s perfectionnnnnnnn.
Minimal prep work and zero cooking work. // Thanks to the amazing crockpot.
This Crockpot Beef and Broccoli recipe is a steady in our household.
For good reason guys; it fits the bill of simple, easy and delicious.
That’s how we roll here at Veggie Balance.
We’ve hit a huge milestone in our household these past couple months.
R NOW EATS BROCCOLI!!!!
The vegetable he would call garbage and disgusting has now become a vegetable he eats almost every day. Thank goodness!
I love broccoli and often would make a pan just for myself and make him another veggie. Once he overcame his broccoli hurdle, I found myself in seventh heaven making this Crockpot Beef and Broccoli recipe!
Like, he’ll actually eat everything in this meal! // Amazing and About Time. Broccoli is Awesome.
Truthfully though, I don’t know how anyone could not like broccoli, especially when it’s been simmering in this delicious sauce!
Crockpot Beef and Broccoli recipe made simple, easy and gluten-free! 8 easy ingredients, zero fuss, and in no time you'll have dinner on the table. {Gluten-Free, Dairy-Free}
Chocolate Lava Cupcakes recipe made from scratch! They look professional, they taste phenomenal, and the best thing is that they are gluten-free and dairy-free! (Easily made Vegan)
Chocolate Lava Cupcakes Recipe
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You’ve asked for it. Prepare to begin making these cupcakes by the end of this post. // I’m being serious.
Both create a gooey center. I prefer the ganache as it mimics those Chocolate Lava Cakes when warm. Take a bite into the cupcake and be prepared for chocolate oozing down your fingers.
#Perfection.
TIP: To easily create the lava center, I recommend a filling piping tool. Fill your piping bag with ganache, stick the piping tip into the center of a cupcake, and slowly squeeze. (If you squeeze too quickly, the ganache will quickly spill out of your cupcake. Don’t do that.)
Chocolate Lava Cupcakes recipe made from scratch! They look professional, they taste phenomenal, and the best thing is that they are gluten-free and dairy-free! [Easily made Vegan]
Bake 21-24 minutes until toothpick comes out clean.
Allow to fully cool.
In a microwave safe bowl combine chocolate chips and butter. Microwave on high 30 seconds, stir, continue until fully melted.
Stir in milk until fully combined.
Fill piping bag with chocolate ganache filling. Push filling tip into center of cupcake, squeeze very slowly. Once filling begins to come out of the cupcake is when you know it's filled.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #FamilyPastaTime #CollectiveBias For more information on sponsored posts and how they are helping Veggie Balance: Click Here.
Vegan Pumpkin Alfredo Sauce recipe made with 9-Ingredients including fresh sage from the garden. Made in less than 20 minutes for 100% satisfaction of those pumpkin cravings! {Gluten-Free, Dairy-Free, Vegan}
Vegan Pumpkin Alfredo Sauce recipe
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Mmmm, pasta sauces. This Vegan Pumpkin Alfredo Sauce brings everything to the table. All our dreams and desires are in this jar.
You know that pumpkin kick you’re on? // We are all there. Let’s do this.
Most any and all pasta sauces have tons of dairy in them., Not that I’m complaining, but there is a time and place for consuming that much dairy—and my body is sometimes not there. Especially after a week of traveling!
For the days I would rather not eat a block of cheese in my pasta sauce, I turn to my handy vegan parmesan made with cashews and nutritional yeast. (Stay tuned for the full recipe post for Vegan Parmesan Cheese!)
This Vegan Pumpkin Alfredo Sauce is so unbelievably easy to make. It’s creamy and rich, but our waistlines will be thanking us because there is no butter, cream, or cheese involved in this dish!
It really is a treat for a Dairy-Free Monday Meal! // Yep, I totally made up my own version of Meatless Monday WITHOUT the dairy.
Toss this creamy nutmeg and cinnamon sauce with Barilla® Gluten-Free pasta that tastes just like regular pasta.
It is made in a dedicated gluten-free facility and cooks to the perfect al dente every time. Barilla has many delicious pasta and sauces. Their Pesto Sauce is another one I use a lot, like in our Caprese Pasta Salad.
TIP: Quickly run drained pasta under hot water to rinse off any extra starch. This helps keep any leftover pasta from sticking together once it cools.
You can find Barilla pasta at your local Target. In the past couple years, our local Target has done a fabulous job catering to food allergies and offering more natural, gluten-free and organic options. I love it! They also currently have a coupon at Target for Barilla products.
Whether or not you are on the pumpkin craze bandwagon, this creamy, slightly sweet, rich nutmeg sauce is something to at least try for your tastebuds.
Pumpkin Alfredo just got a thousand times healthier with this Vegan Pumpkin Alfredo Sauce. You are welcome, my waistline. // As the season approaches, we all need some help with healthy eating.
Vegan Pumpkin Alfredo Sauce recipe made with 9-Ingredients including fresh sage from the garden. Made in less than 20 minutes for 100% satisfaction of those pumpkin cravings! {Gluten-Free, Dairy-Free, Vegan}
Vegan Parmesan Cheese recipe made with 3 simple ingredients in less than 5 minutes! Goes perfectly on top of spaghetti, veggies, or anything else you would put parmesan on! {Gluten-Free, Dairy-Free, Vegan}
Vegan Parmesan Cheese Recipe
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Whether your diet requires dairy-free or you simply need less dairy in your life, this Vegan Parmesan Cheese is your solution!
As the holidays quickly approach, we all need some ways to eat healthier and cut back on the dairy.
Cheese seems to be in everything–cheese and crackers, cheesy potatoes, macaroni and cheese–yes, lots of cheese. Really, it’s the cheese and crackers that get me every time.
Regardless of the cheese dilemmas you may face, this Vegan Parmesan Cheese comes to the rescue.
Really, it’s the easiest thing you could possibly make with minimal effort. 3-Ingredients, whirl it in the food processor into a fine consistency, and store in the fridge until ready to use!
Tip: I always have roasted cashews in my house. Some recipes call for raw cashews, but I found I prefer the roasted flavor that comes through.
You can use this Vegan Parmesan Cheese on top of your favorite spaghetti dish, vegetables, or anything else you would normally want to have parmesan on!
Is this just like dairy parmesan? No, but it has that nutty, tangy flavor that is so loved in parmesan.
I love using cashews to create a ‘cheese base’, like in our vegan cheese dip. // Perfect for entertaining!
Make it ahead of time and have a jar ready and waiting for when your cheese cravings hit. Or when some Parmesan cheese is most definitely required on that spaghetti!
This week has been a whirlwind–getting back from a food conference in Texas, my birthday earlier this week (which means zero work for me and lots of cake).
So now we gotta buckle up our bootstraps, tighten our belts, and start eating healthier again. // This does not include the 3 pieces of cake I’ve already had today.. I’ll start this tomorrow..
And it starts with this Vegan Parmesan Cheese recipe. I’ll opt for this instead of the pound of cheese I’m currently craving. // Man, traveling gets you into such horrible eating habits!
Vegan Parmesan Cheese recipe made with 3 simple ingredients in less than 5 minutes! Goes perfectly on top of spaghetti, veggies, or anything else you would put parmesan on! {Gluten-Free, Dairy-Free, Vegan}
Gluten-Free Ice Cream Cake recipe made with two chocolate cake layers, vanilla ice cream center, and decadently smooth vanilla frosting. My take on the Cold Stone Ice Cream Cakes, but modified for those with food allergies! (Gluten-Free, Dairy-Free, Vegan Friendly)
Gluten-Free Ice Cream Cake Recipe
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It’s here! My birthday cake! Ever since creating the perfect chocolate cake base earlier this year, I’ve been dreaming about this Gluten-Free Ice Cream Cake. It is here and ready to blow your socks off.
You find the years fly by quicker as you age. It’s both a blessing and a curse. The most important thing is to appreciate every single day and moment.
A couple years ago (when I actually got my health and diet under control), I realized that the future and planning for the future is important, but equally important is appreciating those mornings with a cup of tea or those runs in the crisp fall air with the hubby.
While they may be small moments, those small moments are what make up a full life.
I’ve always been an ice cream lover. There is no denying that.
While growing up, my mother would make me a classic layered cake with vanilla frosting. Very similar to the peanut butter chocolate cake, except with frosting between the layers.
There was a requirement though when it came to my birthday: Must have ice cream as a side to the cake.
Cue To Moment that Cold Stone came out with ICE CREAM CAKES!
I remember specifically telling my mother that I had to have it. My birthday may have been months away, but I was already plotting and planning. That ice cream cake was going to be mine!
It was heavenly. Two cake layers with ice cream in the center. It was divine, and it was all mine.
Now that we have allergies, those homemade cakes I grew up with and the notoriously amazing Cold Stone ice cream cakes are no longer an option.
Solution: We make our own. Hello Gluten-Free Ice Cream Cake!
The best news is this: It is so unbelievably simple to make. Perhaps it takes a little extra time to create the layers, but easy nonetheless. Believe me, it is worth it.
TIP: Before beginning, make sure your cake stand FITS IN YOUR FREEZER. Allow at least 6-8 hours to fully layer and frost cake.
So here is the super duper tip I will give you that makes this cake a cinch to make: After baking the chocolate cake layers, allow them to fully cool on a cooling rack. Take one baking round pan, line it with parchment paper, and push ice cream into baking pan. It will create the perfect shape and size to go between your chocolate cake layers.
Freeze your baking pan shaped ice cream for at least 2 hours.
Then you can create your cake! Flip the ice cream upside down on top of the first chocolate cake layer and peel off the parchment paper. If you watch our video, you’ll see just how easy it really is!
I promise, I wouldn’t be giving you guys this recipe if it wasn’t easy.
You know me, pretty much incapable of any difficult recipe.
TIP: To make this 100% dairy-free, simply use dairy-free ice cream.
Our frosting is already 100% dairy-free and vegan, and so is the chocolate cake.
TIP: You want to work very quickly once the cake is built with the ice cream center. Let the cake fully freeze 1-2 hours before frosting. Then after frosting cake but before decorating, freeze another 1-2 hours. You don’t want it to be out too long and melt, especially if you live in a warmer climate.
At age 27, sometimes I don’t feel like I have it all figured out or that maybe I could be further along in life . Perhaps I should be more successful at this point in my life.
In reality, as I eat a slice of my birthday cake at 11pm (because I’m an adult and can do this), I realize I’m perfectly happy RIGHT AT THIS MOMENT.
While it may only be a small moment of eating cake late at night, appreciating every second like this (whether good or bad, small or large) is a blessing to live and learn from in this amazing thing called life.
I’m truly loving and appreciating this moment in particular, though. I get to work on something I love so much and eat this Gluten-Free Ice Cream Cake. Here’s to another year on the books!
Gluten-Free Ice Cream Cake recipe made with two chocolate cake layers, vanilla ice cream center, and decadently smooth vanilla frosting. My take on the Cold Stone Ice Cream Cakes, but modified for those with food allergies! (Gluten-Free, Dairy-Free, Vegan Friendly, and Lower-Sugar)
In a medium bowl, whisk together cocoa powder, flour, baking soda, baking powder, salt, sugar, brown sugar.
Make a well. Add eggs, vanilla extract, butter, and milk/vinegar mixture. Whisk together until fully incorporated.
Divide the batter between the 2 cake pans and smooth the tops with a spatula.
Bake 12-15 minutes or until toothpick comes out clean.
Cool the cakes in the pans for 10 minutes, then allow to fully cool on a cooling rack.
Line used cake pan with parchment paper, scoop ice cream into pan, smooth with spatula. Freeze 2-3 hours
Work Quickly, place the first cake layer on the serving plate, flat side up. flip ice cream layer upside down on the top of the first layer. Peal parchment paper off. (SEE VIDEO) Continue this until layers are completed.
Frost the top and sides of the chocolate cake with frosting.
Freeze 2-3 hours before decorating (SEE NOTES)
Decorate as you see fit!
Recipe Type: Dessert
Notes
1. Easier to spread ice cream into pan if slightly softened. Place carton of ice cream onto counter for at least 5-8 minutes to help.
2. Work very quickly, if you see the cake ice cream is melting quick before frosting, freeze additional 1-2 hours before frosting.
This recipe is brought to you by US Potato Board. All opinions expressed are my own. For more information on sponsored posts and how they run Veggie Balance: Click Here. #beholdpotatoes #Ican’tbelieveitspotatoes
Dairy-Free Crockpot Broccoli Potato Soup recipe made healthy! It’s delicious, it’s creamy, and it is chock-full of potatoes and broccoli! Best way to a hearty, warm, and filling meal. {Gluten-Free, Dairy-Free and Vegan friendly}
Dairy-Free Crockpot Broccoli Potato Soup
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My love for potatoes runs deep. I never really understood how much of a potato gal I was until now. I’m talking simple, plain microwaved potatoes with a tad bit of sour cream. That’s it. My perfect go-to weekly meal.
Yes, I will say it again: I love potatoes! They are soooo versatile.
My love for potatoes definitely runs deep, not just because they taste amazing, but because they are packed with potassium, along with other amazing nutrients.
We are taking the versatility of potatoes into a hearty, fall-loving soup direction today with this Dairy-Free Crockpot Broccoli Potato Soup.
It is warming, it is comforting, and it is everything our bodies need.
It’s mind-blowing how many deliciously rich in potassium potatoes are in this crockpot potato soup. // No complaints coming from me.
This soup is one we make quite frequently in our house. It’s a “throw it all in there, set it and forget it” type of soup. #AMAZING
I never can get enough potatoes. I was practically raised on them. I never knew that most people don’t go through a bag of potatoes every week. // Right? This is not common?
Oh well, at least you can get on board with this perfectly creamy Dairy-Free Crockpot Broccoli Potato Soup.
Dairy-Free Crockpot Broccoli Potato Soup recipe made healthy! It's delicious, it's creamy, and it is chock-full of potatoes and broccoli! Best way to a hearty, warm, and filling meal. {Gluten-Free, Dairy-Free and Vegan friendly}
Edible Cookie Dough Truffles recipe and How To Make them Healthy, Gluten-Free, Dairy-Free and Lower-sugar! Made edible and egg-less with only 7 simple ingredients!
Edible Cooking Dough Truffles Recipe
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After posting our edible cookie dough recipe last month, I made a discovery: You are all edible cookie dough lovers, too! I knew there was a reason we were friends.
Let’s take it a step further, eh?
Eating cookie dough straight from the bowl is all good for your late night cravings. Been there, done that.
However, you can’t just bring a bowl of edible cookie dough to work or holiday parties. // Orrrrrr can you?
No, probably not.
Solution: Coat them in chocolate and we have ourselves edible cookie dough truffles!!
Almost too easy and simple? Perfect.
I guarantee that if you bring a batch of Edible Cookie Dough Truffles to your workplace, you will get the best co-worker ever award. // Yessssssssss that is a thing and isn’t that what we all strive for?
Or if you don’t have co-workers to give these to, at least this is a fancy pinky up way of eating edible cookie dough vs. eating it right from the bowl.
Really, these would be perfect for holiday gifts, too. So simple to make, but so unbelievably fancy looking. Isn’t that pretty much what we are all about here at VB?
Decorate however you would like, with festive colors to match the holidays, sprinkles, or even make them Halloween spooky with eyeballs. // I almost did this, but something in my inner ‘I love taking pictures of desserts’ went with the classic white chocolate drizzle.
There is actually a perfect chocolate-to-cookie-dough ratio with these edible cookie dough truffles. Don’t get me wrong, I love cookie dough all by itself, but adding an extra bit of chocolate in there does some good for the soul.
Don’t believe me? Well, all you got to do is try it for yourself.
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Edible Cookie Dough Truffles recipe and How To Make them Healthy, Gluten-Free, Dairy-Free and Lower-sugar! Made edible and egg-less with only 7 simple ingredients!
1-2 Tablespoons milk or almond milk if dough is slightly crumbly
1 1/2 cups chocolate, melted
Instructions
Prepare baking sheet with parchment paper.
In a medium bowl, cream together butter, cane sugar, brown sugar, salt and vanilla extract.
Slowy stir in flour. Add Milk at this time if dough is slightly crumbly.
Fold in chocolate chips
Roll into 13-16 cookie dough balls, place onto parchment paper. Freeze 1-2 hours.
In a microwave safe bowl melt 1 1/2 cups chocolate for 30 seconds, stir and continue this until fully melted.
Drop cookie dough balls one at a time into melted chocolate, fully coat, drop back onto parchment paper. Allow them to fully harden. Drizzle with white chocolate or decorate however you see fit!
Sweet Potato Mexican Lasagna recipe is where comfort food meets healthy food. Sweet potato, black beans, and corn tossed in a spicy -sweet taco sauce layered between fluffy corn tortillas. It’s a weeknight dinner with leftovers for lunch kind of heaven. (Gluten-Free, Dairy-Free, Vegan)
Sweet Potato Mexican Lasagna Recipe
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If there is one thing I’ve learned to accept about myself in 27 years of life, it’s that Mexican food will always be my favorite.
As much as I sometimes try to take a break from it, it just keeps pulling me back.
Like really, there are only so many taco salads, nachos, tacos, chicken shredded tacos, more nachos . . . you get the point. There is only so much Mexican food a person should eat.// Right?
Kind of the same scenario we have with my potato problem. I just can’t seem to tear myself away from my two loves: Mexican food and Potatoes.
Solution: Just accept these are the foods of life for me and keep eating.
That’s what we are going to do with this mouthwatering and easy-to-make Sweet Potato Mexican Lasagna. JUST KEEP EATING IT.
It’s taken me a bit to jump onto the sweet potato in Mexican food bandwagon.
Really, it’s the sweet potato craze itself that took me a bit to get into. Not a huge fan of sweet potatoes. *GASP*
But here we take my love of potatoes and love of Mexican cuisine and COMBINE THEM. This is the best day ever and happened all because I was cleaning my pantry out.
I bought a sweet potato a while back (purchased in one of my “I’m going to eat these because they are good for me” moments), and it’s been sitting on the counter for too long.
Cue Moment when I just throw it in my Mexican lasagna and the Sweet Potato Mexican Lasagna dinner is born!
Mix the corn and black beans into the roasted veggies and we have ourselves a nutrient packed, healthy lasagna layer.
I used our homemade taco sauce to coat these veggies with even more flavor, and because I’m obsessed and can’t get enough of the copycat sauce, I also smooth a good coating on the bottom of the pan before building the layers.
Yes, this recipe combines two of my favorite foods–Potatoes and Mexican–and is unbelievably easy to make. This Sweet Potato Mexican Lasagna is going down in history as the best weeknight dinner meal everrrr.
Or at least it’ll be added to our best easy weeknight dinner list, you should too, you won’t be disappointed.
Even if you aren’t a huge sweet potato fan, this Sweet Potato Mexican Lasagna is a delicious way to pair healthy sweet potatoes with Mexican cuisine. You just gotta try it!
Sweet Potato Mexican Lasagna recipe is where comfort food meets healthy food. Sweet potato, black beans, and corn tossed in a spicy -sweet taco sauce layered between fluffy corn tortillas. It's a weeknight dinner with leftovers for lunch kind of heaven. (Gluten-Free, Dairy-Free, Vegan)
1/2 cup cheddar cheese, dairy-free cheese options OR just omit completely.
Garnish with freshly chopped green onion.
Instructions
Preheat oven to 350 degrees F
Spoon sweet potato onto baking sheet with onion, green pepper, and olive oil. Toss in taco seasoning.
Bake for 20-25 minutes.
In a large bowl, add baked veggies, corn, black beans, 1/2 cup taco sauce.
Pour remaining taco sauce into bottom of a 9x13 pan.
Layer Mexican Lasagna with corn tortillas, 1/2 sweet potato veggie bowl, more tortillas, refried beans, enchilada sauce and so on until everything has been used. Finish with tortillas, remaining enchilada sauce and cheese.