Hi loves! Hope you’re all having a fabulous week so far!

I wanted to share some recipes that I found on Pinterest that are quick, easy and super delicious. These are on a list that I’ve been itching to try at home, but it’s been a jam packed couple of weeks while Mike and I house hunt!

Let me know if you end up making any and fill me in the comments section. 🙂

FroYo-Berry-Bites

recipe via Pinterest

FROYO BERRY BITES

Makes: 6 Servings | Prep Time: 20 minutes

INGREDIENTS:

  • 1/4 cup almond meal or crushed almonds
  • 2 tablespoons raw coconut sugar
  • 2 tablespoons coconut oil, melted
  • 3//4 cup plain Greek yogurt, low-fat
  • 2 tablespoons honey, (optional stevia liquid to taste)
  • 1 1/2 cups fresh chopped strawberries and/or raspberries
  • 6-cup muffin tin and liners

DIRECTIONS:

  1. Line a 6-cup muffin tin with silicone or parchment cupcake liners, or add directly to nonstick muffin tin.
  2. In a small bowl, stir together crushed almonds, coconut sugar, and coconut oil. Spoon a small amount into the bottom of each muffin cup.
  3. In a medium bowl, mix together yogurt and honey. Spoon 2 tablespoons into each muffin cup, covering the crust.
  4. Top with fresh chopped berries. Freeze until firm, about 6 hours. To serve, remove from silicone wrapper and enjoy!

BANANA CHOCOLATE CHIP MUFFINS

recipe via Pinterest

SKINNY BANANA CHOCOLATE CHIP MUFFINS

Makes: 12 Servings | Prep Time: 10 minutes

INGREDIENTS:

  • 1 1/2 cups whole wheat pastry flour or white whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 bananas
  • 1/4 cup honey
  • 1 tablespoon vanilla
  • 1 tablespoon olive or coconut oil
  • 1 egg
  • 1/2 cup nonfat plain greek yogurt
  • 1 tablespoon unsweetened almond milk
  • 1/2 cup chocolate chips

DIRECTIONS:

  1. Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray.
  2. In a medium bowl, whisk together flour, baking soda and salt.
  3. Add bananas, honey, vanilla, oil, egg, milk and yogurt to a blender. Blend on high for 1 minute or until well combined, smooth and creamy. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.
  4.  Divide batter evenly into muffin tin and bake for 20-25 minutes or until tooth pick comes out clean or with just a few crumbs attached.
  5. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day.

Healthy Tuna Stuffed Avocado

recipe via Pinterest

HEALTHY TUNA STUFFED AVOCADO

Makes: 4 Servings | Prep Time: 10 minutes

INGREDIENTS:

  • 4 avocados, halved and pitted
  • 3 (4.5 oz) cans tuna, drained
  • 1 red bell pepper, diced
  • 1 jalapeno, minced
  • 1 cup cilantro leaves, roughly chopped
  • 1 lime, juiced
  • salt and pepper

DIRECTIONS:

  1. Scoop out some of the avocado from the pitted area to widen the “bowl” area. Place the scooped avocado into a medium-size mixing bowl. Mash it with a fork.
  2. Add the tuna, bell pepper, jalapeno, and cilantro to the mixing bowl. Pour lime juice over. Stir it all together until everything is well mixed.
  3. Scoop the tuna into the avocado bowls. Season with salt and pepper.

Caprese Avocado Toast

recipe via Pinterest

CAPRESE AVOCADO TOAST

Makes: 4 Servings | Prep Time: 10 minutes

INGREDIENTS:

  • 2 ripe avocados
  • 2 teaspoons fresh lemon juice
  • Sea salt and black pepper, to taste
  • 4 slices bread, toasted
  • 4 ounces fresh mozzarella, sliced and cut into pieces, to fit the bread
  • 1 cup grape tomatoes, halved (can also substitute for tomato slices)
  • 1/4 cup basil leaves, roughly chopped
  • Balsamic Glaze, for drizzling

DIRECTIONS:

  1. Cut the avocados in half, remove pit, and scoop the flesh into a small bowl. Add the lemon juice, sea salt, and black pepper, to taste. With a fork, mash the ingredients together, keeping the texture slightly chunky.
  2. Spread the mashed avocado evenly onto toasted bread slices. Top with fresh mozzarella slices, tomatoes, and basil. Season with additional salt and pepper, if desired. Drizzle with balsamic glaze and serve immediately.

Healthy-Stawberry-Squares

recipe via Pinterest

STRAWBERRY OAT SQUARES

Makes: 12 Servings

INGREDIENTS:

FILLING:

  • 2 Tablespoons cornstarch
  • 2 Tablespoons warm water
  • 2 cups finely diced strawberries
  • 1/4 cup maple syrup
  • 1 Tablespoon granulated sugar

OATMEAL BASE + TOPPING:

  • 2 and 1/4 cup quick oats (not whole rolled oats)
  • 1 teaspoon ground cinnamon
  • 1 cup unsalted almond butter (or peanut butter or sunflower seed butter)
  • 1/4 cup maple syrup
  • 1/4 cup apple butter*
  • 1 large egg, beaten
  • 1/2 cup sliced almonds

DIRECTIONS:

Make the strawberry filling first by mixing the cornstarch with the warm water until it all of the cornstarch has dissolved and there are no more clumps. It should resemble milk. Set aside. Combine the strawberries, maple syrup, and sugar together in a small sauce pan over medium heat. Bring to a boil and stir well. Remove from heat and stir in the pre-mixed cornstarch. Whisk until all clumps are gone and set aside to thicken and cool.

  1. Preheat oven to 325F degrees. Line an 8×8 baking pan with aluminum foil with enough overhang on the sides for easy removal. Set aside.
  2.  Make the oat crust/topping: In a large bowl, combine the quick oats, cinnamon, almond butter, maple syrup, apple butter, and beaten egg. Mix until all of the oats are moistened and the mixture is thoroughly combined. Reserve 1/2 cup of the oat mixture. Press the remaining oat mixture into prepared baking pan. Make sure it is firmly pressed down and even. Spread the strawberry filling on top. To the reserved 1/2 cup oat mixture, add the sliced almonds. Crumble this over the strawberry filling and, using the back of a spatula, press the topping down firmly into the strawberry filling. You want to make sure it sticks well.
  3. Bake for 25-30 minutes. The topping will be lightly browned. Allow to cool completely before cutting into squares.
  4. Makes 9-12 squares, depending how large you cut them.  Squares stay fresh covered tightly at room temperature or in the refrigerator for up to 5 days.  Bars freeze well, up to 2 months.

Check out more of my favourite recipes and follow me on Pinterest xoxo

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