Viewing entries tagged
gluten free

3 Healthy & Vegan Snacks : Raw Guacamole, Caramel Apples, & Banana Bars

3 Healthy & Vegan Snacks : Raw Guacamole, Caramel Apples, & Banana Bars

If you're swearing off chips and cookies at the start of the new year, these healthy and vegan snacks will keep you satisfied and on the right track. All three recipes can be made in a cinch. They use a handful of natural ingredients, they're preservative-free, and they're perfect for sharing. Watch the video above to learn more about how PumpUp member @rawincollege prepared her raw guacamole, caramel apple slices, and vegan banana bars.

This Healthy Candy Cane Will Blow Your Mind

This Healthy Candy Cane Will Blow Your Mind

You'll only need two ingredients for this healthy candy cane: bananas and strawberries. Slice them up into coins and arrange them carefully into a cane-like shape. Make sure that the slices are roughly the same width so that everything is proportionate. When you're arranging the curve of the healthy candy cane, it's best to leave one full strawberry intact. Just slice off the stem and angle the strawberry between two banana slices. This is all you need to make one of the simplest and cutest desserts on the planet. Although bananas and strawberries work best for the classic candy cane colour combination, feel free to experiment with other fruits and berries. This healthy candy cane is refined sugar-free and bursting with fibre, potassium, and antioxidants.

Easy Fish Tacos with Mango Cucumber and Tomato Coriander Salsa

Easy Fish Tacos with Mango Cucumber and Tomato Coriander Salsa

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I can’t believe that in two weeks, September will be here. I definitely haven’t seen the time fly by! It feels like it’s only just been a couple of days that I closed my textbooks for the final time and submitted my last paper…Now, a couple of weeks from now, so many of you will be going back to school. To be honest, I might be one of the only few people out there that actually misses being in school. I loved every aspect of being in university; the excitement of picking out new notebooks, agendas, pens, post-its, buying those oh-so expensive textbooks, getting my schedule and finding all the classrooms. And let’s not forget all those fun nights and weekends out with friends, discovering new things, and also cramming sessions the night before a big exam. Yummy, healthy, easy fish tacos for a protein-packed weeknight dinner! Perfect if you're heading back to school this September. // The PumpUp Blog

Instead of dreading that first week back, I thought I’d share with you a delicious recipe that is excellent to make for a back to school event or one of those last get-togethers before everyone moves back to campus.

This is a 3 ½ step meal that is so much fun to prepare, either on your own, or as a team with a bunch of friends: who doesn’t like a good old kitchen party?

I’m sharing with you my favourite & easy fish tacos along with two delicious salsas and stuffing ideas!

Mango Cucumber Salsa

Easy, healthy, yummy fish tacos for a protein-packed weeknight dinner! Perfect if you're heading back to school this September. // The PumpUp Blog

  • 1 cup of frozen mango chunks, or two fresh mangoes, chopped into bite-size pieces
  • 1 small to half of a large cucumber, chopped into bite-size pieces
  • Handful of fresh coriander, finely minced
  • ¼ of a red onion, finely minced
  • Splash of apple cider vinegar
  • Splash of olive oil
  • Salt and pepper to taste

Mix everything up in a nice serving dish and let sit for an hour (if you can) before serving it so that the flavours are all released.

Tomato and Coriander Salsa

Easy, healthy, yummy fish tacos for a protein-packed weeknight dinner! Perfect if you're heading back to school this September. // The PumpUp Blog

  • 1 large tomato, chopped into bite size pieces
  • Handful of fresh coriander, finely minced
  • 2 to 3 cloves of garlic, finely minced
  • Juice of 1 lime
  • Salt and pepper to taste
  • Splash of olive oil

Mix everything up in a nice serving dish and let sit for an hour (if you can) before serving it so that the flavours are all released. If you’re not a fan of coriander, you can always use parsley

Easy Fish Tacos

  • 1 to 2 fillets of white fish (Cod, Turbot, Tilapia, etc.)
  • 1 tbsp. Cajun spice, or chili powder, cayenne, etc.
  • ½ tsp. to 1 tbsp. cumin powder
  • ½ tsp. garlic powder
  • 1 tsp. of brown sugar
  • Pinch of cinnamon
  • ½ tsp. salt
  • Zest of 1 lemon

Easy, healthy, yummy fish tacos for a protein-packed weeknight dinner! Perfect if you're heading back to school this September. // The PumpUp Blog

Mix all your spices in a small dish, and then sprinkle them over a clean plate. Pat your fish fillets in the spices, coat both sides and pat the spices in.

On a hot pan, add in your fillets and cook each side for about 4 minutes, or until they are cooked through.

Once cooked, flake the pieces with a fork to let it cool down.

Now the fun part: assembling your fish tacos!

Easy, healthy, yummy fish tacos for a protein-packed weeknight dinner! Perfect if you're heading back to school this September. // The PumpUp Blog

When we made them, we filled our easy fish tacos with the salsas, as well as some yogurt dip (plain yogurt with two garlic cloves crushed in it), hummus, and braised Brussel sprouts (chop Brussel sprouts and pan fry in a tiny bit of butter and garlic) instead of cabbage.

We also served it with a side of bean, rice and corn salad, for which the recipe will be on my main blog this Sunday!

These easy fish tacos are part of a monthly series by Zoë Desborough. Follow Zoë on PumpUp (@zoedesborough) and on her blog

Gluten Free Chicken Burger Patties

Gluten Free Chicken Burger Patties

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When my Mom was over two weeks ago, she bought me staple foods and things for my freezer, which was pretty amazing. She got us a ton of rice, quinoa, oats, etc., and also four different kinds of chicken cuts, including ground chicken. Usually, I love making spaghetti sauce with ground chicken, but with 30 degree + weather, I did NOT want to be slaving over the stove for hours. That’s when I thought: why not make burgers? To be fair, I know most of my recipes are vegetarian or vegan friendly, but I’m only a part-time vegetarian, and my sous-chef is a carnivore, so I can’t always force her to eat what I like. Making chicken burgers is apparently easy when you can eat eggs and gluten, because you can either use breadcrumbs or eggs to make the patties stick. But when you can’t have either, it gets complicated. I do have a solution for you: gluten free chicken burger patties. Breton recently came out with gluten-free options for their cracker line, with four flavours to date: regular with flax, regular with garlic, black bean with garlic and onion, and white bean with salt and pepper. I’ve tried all four, and by far my favourite is the black bean type. This is great because I was starting to get tired of the rice crackers I was eating.

Why do I mention the crackers? Well breadcrumbs and crackers are similar, as in both dry, crumbly and coarse when crushed, so why not attempt to replace breadcrumbs by gluten-free crackers? It worked! These gluten free chicken burger patties were surprisingly delicious and so easy to make!

Gluten free egg free chicken burgers - Perfect for summer BBQ season! // The PumpUp Blog

Gluten Free Egg Free Chicken Burger Patties

Ingredients

  • 1 box of gluten-free Breton crackers (regular with flax), 2 cups crushed, divided
  • ¼ of a white onion, grated
  • ½ cup skim or 1% milk
  • Spices of your liking
  • 1 pack of ground chicken
  • 1 tbsp. of olive oil

Gluten free egg free chicken burgers - Perfect for summer BBQ season! // The PumpUp Blog

Instructions

Start by crushing your crackers in a mixing bowl, aiming for a breadcrumb consistency. Since these are crackers, they will go to dust quickly, so don’t be too hard on them. Set 1 1/2 cup of the crushed crackers aside.

Get a clean plate out for your burger patties, as you want to have everything on hand and ready.

In your mixing bowl, mix in your onion, milk, spices, ½ cup of crushed crackers and chicken. It will be quite soupy, but deal with it!

Once everything is combined, form the mixture into patties, and coat them with the leftover cracker crumbs, then place them on your plate. You may need another plate, or a plater to place everything on it, depending on the size of your patties.

Heat up a frying pan on medium heat, and add your olive oil. Fry your patties about 5 minutes per side, until they are completely cooked through. Place the cooked patties on a different plate, so you don’t transfer bacteria.

There you have it! Moist, delicious egg free and gluten free chicken burger patties! Freeze the rest for a quick lunch or dinner option.

This gluten free chicken burger recipe is part of a monthly series by Zoë Desborough. Follow Zoë on PumpUp (@zoedesborough) and on her blog

5 Ingredient Raw Brownies

5 Ingredient Raw Brownies

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A couple weeks ago I went to a vegan café and ordered the most amazing raw brownie with a cup of tea. I haven't been able to get that glorious chocolatey treat out of my mind since then. You see, brownies were my everything when I was a little girl. My Mom would make them all the time from scratch, then she stopped making them for no reason, so I'd save up money to buy the pre packaged mixes so that I could make them myself. I was around eight years old, and I absolutely sucked at baking.

 

Flash forward eleven years and I'm trying out recipes to re-create that one raw brownie. Who would've thought? Well, good news is... I managed to re-create it. These 5 ingredient raw brownies are even more delicious than the one at the café!
Fudgy, rich, decadent, healthy, vegan, gluten free, refined sugar free... You know the drill. Only the absolute best for you guys!

We'll be needing no more than five ingredients, a food processor and your fridge to make these simple yet unbelievable raw vegan brownies.


Raw vegan brownies // Recipe from the PumpUp Blog

5 ingredient raw brownies

Ingredients:
  • 1 cup almonds
  • 1 cup walnuts
  • 1 cup dried dates (soak them if they're not very rich)
  • 1/4 cup cacao or unsweetened cocoa powder
  • Pinch of sea salt, if desired.
  1. Pulse almonds and walnuts in the food processor until ground.
  2. Add in your dates, process until a dough is formed.
  3. Add the cacao/cocoa powder and the salt. Process again until the dough becomes all brown and chocolatey.
  4. Place the sticky dough into a pan (I used a loaf pan) and press. Now put it into your fridge or freezer for 10-15 minutes to chill before cutting into squares and enjoying.
  5. Keep in fridge.
Raw vegan brownies // Recipe from the PumpUp Blog
And there you go! 5 ingredient raw brownies for chocolate lovers. You can even top it with some nut butter or a ball of banana ice cream... Or both! Enjoy!
This recipe for 5 ingredient raw brownies was created by PumpUp member mariajumps. Keep her pumped on the PumpUp app here!

4 healthy allergy-friendly recipes for BBQ season

4 healthy allergy-friendly recipes for BBQ season

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Hey guys! If you missed me making a few healthy dips and recipes on the PumpupHQ Snapchat on Friday last week, here are the recipes that I made! They are perfect for BBQ season and super healthy, so you don’t have to feel guilty about indulging in some yummy snacks! You guys already know my breakfast recipe, the Scrambled Tofu, because I’ve already blogged about it here on PumpUp, and on my own blog!

This yummy, healthy 10 minute tofu scramble recipe can be whipped up in a jiffy. You can eat it for any meal without having to worry about feeling all the feelings. Breakfast recipe from the PumpUp Blog.

As for the other recipes, I filmed myself making traditional Greek Tzaziki and a Black bean and corn dip.

Traditional Greek Tzaziki

Greek Tsatziki // Healthy allergy-friendly BBQ season recipes from the PumpUp Blog

This is my all-time favourite dip to make, because it’s so easy to make, and so delicious! It’s creamy, full of garlic, and it’s perfect for those hot summer days where you just want to cool off with a light snack.

To make it, you will need

  • 1 large tub of plain yogurt (1%, 2%, 3% MF)
  • Half of one cucumber
  • 2 to 3 garlic cloves
  • Squirt of lemon juice
  • Pinch of salt and pepper

To start, grab a bowl, a strainer/sieve, and a bunch of paper towels/paper coffee filters/cheese cloth (if you own one).

Line you’re your strainer/sieve with the paper towels or coffee filters, you’ll want about 4 to 5 layers so the yogurt doesn’t rip through. Place the whole yogurt container in it, and pop that into the fridge for 2 hours, or if you’ve really got time, overnight. This will strain out most of the water from your yogurt, leaving you with really creamy yogurt “cheese”. I was in a hurry this weekend so I just let it strain for 2h, but you can leave it for as long as you want.

Next, do the same with your cucumber! Cut your cucumber length-wise, scoop out all the seeds, then grate it finely with a cheese grater. Place all of the grated cucumber in a sieve lined with paper towels, or to save space, wrap your cucumber in paper towels, place it in a bowl, and put a something heavy over it to press the water out. Kind of like what you do with tofu.

Once the water has been extracted from both yogurt and cucumber, place them together in a large bowl. Chop up your garlic finely, and then stir it in with your lemon juice, salt and pepper. Mix until everything is combined!

Black bean and corn dip

Black bean and corn dip // Healthy allergy-friendly BBQ season recipes from the PumpUp Blog

This is another crowd pleaser, great for nacho night too!

You will need

  • 1 can of black beans
  • 1 cup of frozen corn kernels, thawed
  • 1 tsp. of cumin
  • Juice of one lemon
  • Olive oil
  • Dash of hot sauce
  • Fresh coriander, chopped
  • Salt and pepper to taste

In a large mixing bowl, mash your black beans with a potato masher, until they are pretty creamy. You can also do this in a food processor to save time, but I find that with a potato masher, it saves you dishes.

Once the beans are smooshed, mix in your hot sauce, olive oil, lemon juice, chopped coriander and your cumin. Stir until everything is combined. Mix in your corn kernels and salt and pepper, and there you have it!

 

Mixed Bean Salad

Mixed bean salad // Healthy allergy-friendly BBQ season recipes from the PumpUp Blog

I also had a mixed bean salad I wanted to show you guys, but didn’t get the chance, so here it is now! It's one of my favourite salad recipes for BBQ season because it has a relatively neutral flavour and you can dress it up very easily with a few pantry staples!

For this bean salad you will need

  • 1 to 2 cans of mixed beans, or dried beans that you soak over night
  • 1 zucchini, chopped in bite size pieces
  • 1 bell pepper, chopped in bite size pieces
  • Handful of green beans, chopped into bite size pieces
  • 1 tomato, cubed
  • Herbs
    • dried herbs: thyme, oregano, herbs de Provence
    • fresh: rosemary
  • splash of balsamic vinegar
  • splash of olive oil
  • pinch of salt and pepper

In a large pan on medium heat, sauté your zucchini, bell peppers and green beans until they are slightly grilled.

Transfer them into a big serving dish when done. Add in all the other ingredients.

Rinse and strain your beans and add them to the veggie mix. Drizzle the olive oil, balsamic vinegar, and sprinkle the herbs. Toss and it's ready to serve!

We've done another variation of this salad, but instead of using fresh rosemary, we went with parsley, which gives it a completely different but tastes just as amazing!

These healthy allergy-friendly recipes for BBQ season are part of a monthly series by Zoë Desborough. Follow Zoë on PumpUp (@zoedesborough) and on her blog

Summery and Healthy Ice Pops

Summery and Healthy Ice Pops

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You're cool. Stay that way with refreshing and healthy ice pops! They're simple to make and perfect on a hot summer's day. Sliced up fruits make perfect frozen treats when they're blended with water or coconut water. If you prefer creamier textures, create your ice pops with greek yogurt or coconut milk.

Peach perfect healthy ice pops

  • ½ cup of water
  • 2 peaches
  • Ice pop molds

summery ice pops // the PumpUp Blog

Creamy strawberry healthy ice pops

  • Coconut milk
  • 5 strawberries
  • Ice pop molds

summery ice pops // the PumpUp Blog

Directions:

Blend all the ingredients but leave out some pieces of fruit. Put all the mixture into ice pop moulds or small yogurt cups. Carefully press a stick into the ice pop mold and freeze for at least 3 hours. Run hot water over the mixture to release the ice pop from the mold.

These two summery healthy ice pop recipes were created by PumpUp members @tyler_bacc and @tysa. Let them know if you tried the recipe in the comments below! 

Vegan Gluten Free Pancakes have never been more amazing

Vegan Gluten Free Pancakes have never been more amazing

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Sure, it might be National Donut Day (or any national 'dessert' day for that matter). Don't let your sweet tooth bring your down! When you're craving for something sweet, try to eat a healthier alternative with a similar texture. If you're craving creamy ice cream, make banana 'nice cream'.  If you're craving fluffy donuts, try some vegan gluten free pancakes! They're far easier to make than doughnuts, and they're far better for you.

Vegan Gluten Free Pancakes

Recipe by PumpUp member @haileycatherine

For the pancake batter

  • 1/3 cup cashew milk with 1 tsp lemon juice mixed in
  • 1/3 cup brown rice flour
  • 1/4 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1/4 tsp cinnamon
  • 1/4 tsp Allspice
  • 1/2 mashed banana
  • Stevia
  • Handful vegan chocolate chips.

For the topping

  • 1/2 banana
  • Handful of vegan chocolate chips
  • Cocoa powder
  • Water
  • Tbsp chocolate pb2
In a small bowl, mix cashew milk with lemon juice and set a side. Whisk together flour, baking soda, cream of tartar, cinnamon, and allspice. Alternate between pouring in the milk mixture and mashed banana until just incorporated. Fold in the stevia and chocolate chips. Warm up a pan on low/medium heat and create pancakes, flipping once air bubbles form at the surface of the batter.
While pancakes are cooling slightly, chop the other half of the banana and set aside. Melt together a chocolate chips, cocoa powder, water, and chocolate PB2 to make a sauce.  Sandwich the bananas between pancakes and pour sauce on top.

12 mind-blowing almond recipes for your inspiration

12 mind-blowing almond recipes for your inspiration

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Though almonds are a perfectly palatable fuss-free snack, there are several paths to be charted in the realm of almond preparation. If you're looking to incorporate more almonds into your diet, we've compiled a round-up of some of the most innovate almond recipes for your inspiration. Almond Recipe Round-Up : 12 almond recipes for your inspiration, compiled by the PumpUp Blog

Paleo Almond Bread

Recipe round-up: 12 mind-blowing ways to use almonds in recipes | Paleo almond bread from Fat Girl Trapped in a Skinny Body

Photo and recipe via Fat Girl Trapped In a Skinny Body

'Low-carb' and 'bread' are two terms that don't sound like they should be paired together in the same sentence. But, as Whitney Houston once wisely crooned, there can be miracles if you believe.  By using bananas and almond meal as the foundation for this bread recipe, this unlikely partnership comes to fruition. It's a dense bread that feels sweet, but it doesn't make you feel lethargic after you eat it.

Almond Burgers

Recipe Round-Up : 12 amazing ways to use almonds in recipes | Crispy quinoa almond tomato burgers from Cooking on the Weekends

Recipe and photo courtesy of Cooking On The Weekends

The idea of a 'burger' may or may not irk you if you're on a plant-based diet. If gluten makes your tummy rumble (in a bad way), and meat isn't your thing, and soy certainly isn't your thing, consider making these crispy quinoa almond tomato burgers for a change. You'll be able to munch on a patty that is delicious, nutritious, and free of whatever doesn't serve you. The perfect patties for summer patios.

Caramelized Cinnamon Almonds (No Refined Sugar)

 

Recipe Round-up: 12 mind-blowing almond recipes | Caramelized cinnamon almonds

Recipe and photo courtesy of Happiness is Homemade

As devilishly delicious as M&Ms may be, they aren't the healthiest treats for you. Munch on caramelized cinnamon almonds for your next movie marathon. With just 4 ingredients and 10 minutes of preparation time, these almonds become coated in a candy-like cinnamon glaze.  Simmered in coconut sugar, water and cinnamon, these almonds are the best blockbuster snack.

Some of our other favourite roasted almond recipes: 

Homemade Almond Butter

Recipe Roundup: 12 mind-blowing ways to incorporate almonds in your recipes  | Homemade Almond Butter

Recipe and photo courtesy of Allsortsofpretty

Let's face it: nut butter is expensive. The kind of expensive that will make you and your wallet sob rather violently upon purchasing a small mason jar full of the stuff. Why not just opt for the cheap hydrogenated peanut butter in the next aisle? (Hint: it's not that good for you). The solution is simple: make almond butter instead. All you need is an awesome food processor, almonds, and a spatula. Spread it on ALL the things, or incorporate it in a smoothie (no, we're not crazy).

Fig and almond butter smoothie

Recipe Round-up: 12 mind-blowing ways to incorporate almonds in recipes | Fig and almond butter smoothie

Recipe and photo courtesy of Kitchenconfidante

Told you, we're not crazy. Use some of that homemade almond butter and churn it into an amazingly creamy smoothie. With figs, almond milk, almond butter, and a ripe banana, you really can't go wrong with this sweet and velvety post-workout treat.

Apple almond energy bites

Recipe Round-Up : 12 mind-blowing ways to incorporate almonds in recipes | Apple Almond Energy Bites

Recipe and photo courtesy of My Whole Food Life

Another excuse to put that homemade almond butter to use! These energy bites taste just like apple crumble, without the extra fluff. Adjust the sweetness to your liking, pulse all ingredients in a food processor, and you have a deal.

Other amazing almond recipes (energy bites):

Almond Coconut Cocoa Overnight Steel Cut Oats

 Recipe Round Up: 12 mind-blowing ways to incorporate almonds in recipes | Almond coconut cocoa overnight steel cut oats

Recipe and photo courtesy of Pineapple and Coconut

When your mornings get rough, rely on overnight oats to save the day. This breakfast is portable and filling. It'll cheer you up on your worst of days and it'll make the best of days even better. A trifecta of slivered almonds, almond butter, and coconut milk (can easily replace with almond milk) makes these overnight oats worth repeating.

Almond Pistachio Frozen Yogurt (No Ice Cream Machine Necessary)

Recipe and photo courtesy of Nutritionist in the Kitch

Many dessert enthusiasts have dreamed the dream of making their own ice cream at home, only to have their hopes shattered because they didn't own an ice cream maker. Fret no more. Here's one pistachio almond frozen yogurt recipe that requires no ice cream maker. No regrets, just fro-yo.

Almond flax pizza crust

Recipe Roundup : 12 mind-blowing ways to prepare almonds | Almond flax pizza crust

Recipe and photo courtesy of Addicted To Veggies

In pizza, we crust (literally). This crust comes together with just 5 ingredients: almond meal, flaxseed meal, nutritional yeast, salt, and pepper.  You'll have a pizza base that is easy to make and easy on the stomach.

Almond Cheese

Recipe Round-Up: 12 mind-blowing ways to incorporate almonds in recipes | Almond Cheese

Recipe and photo courtesy of lands and flavours. 

Wait, what? Almond cheese. Vegans will delight in this creamy and crumbly cheese made with almond meal. Make it as fancy as fancy can be: the recipe urges you to adorn this mozzarella-like marvel with minced herbs or chopped nuts. Do it, and even top your almond flax pizza crust with it.

Almond crusted salmon sticks

Recipe Round-up : 12 mind-blowing ways to incorporate almonds in recipes | Almond-crusted salmon sticks

Recipe and photo courtesy of Wishful Chef

Remember fish sticks? Remember the fond childhood memories that fish sticks evoke? Do without the bread crumbs and start crusting omega-3 rich salmon with almond crumbs! It's dairy-free, gluten-free, and ready in 20 minutes.

Date-sweetened horchata

Recipe Round-Up: 12 mind-blowing almond recipes for your inspiration | Date-sweetened horchata

Recipe and photo courtesy of the Minimalist Baker

Most horchata recipes call for almond milk, rice milk, water, vanilla, cinnamon, and simple syrup. Make it a notch healthier by sweetening your horchata with dates instead!  It's a better way to make a saccharine horchata, without the guilt.

Why almonds, anyway?

Why almonds- Nutrition facts infographic

  • Almonds are nutrient-dense: Just one serving of almonds is filled with calcium, protein, iron, vitamin E, and fibre
  • Almonds help with weight control: High in monounsaturated fats and protein, almonds have proven to mitigate the risk of weight gain in adults.
  • Almonds help control blood sugar: Pairing almonds with your meals can regulate spikes in blood sugar, according to a 2007 study published in the journal Metabolism.

Find more information about almonds here and share your favourite almond recipes with the PumpUp community!

5 ingredient vegan peanut butter cups

5 ingredient vegan peanut butter cups

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What's your favorite kind of chocolate? Finding healthy chocolate alternatives can get pretty difficult. Convenience store chocolate is usually loaded with ingredients that I wouldn't even know how to pronounce! Though some reckon that 70% chocolate bars are better, even those can be filled with nasty chemicals and refined sugar. I've come up with a healthy version of Reese's Peanut Buttercups.  You'll only need 5 ingredients, and you can probably find most of these in your pantry. Ready for some chocolatey goodness?
You can adjust the proportion of these ingredients depending on what you like. You can also replace the nut butter with different fillings: date paste, berry jam or banana ice cream (do this and you won't be sorry)!

Recipe: 5 ingredient vegan peanut butter cups

Ingredients:
  • 2 tablespoons coconut oil
  • 1 1/2 tablespoons cacao powder
  • 1/2 tablespoon nut butter (I used peanut butter)
  • Sweetener of choice (I used honey)
  • Pinch of salt, if desired
Directions:
1. Melt coconut oil in the microwave for 30-40 seconds.
2. Mix together coconut oil, cacao powder and honey, or the sweetener of your choice.
3. Pour half of the mixture in a silicone baking cup (you can use paper liners or any small container)
4. Place the baking cup in the freezer until hardened.
5. Get the baking cup out of the freezer and add in your nut butter of choice.
6. Return to freezer for a couple minutes to help the nut butter set a little bit.
7. Get it out once again, and pour the rest of the cacao mixture.
8. Return to freezer. Once it's completely hardened you can get it out, garnish if you want and and enjoy!
5 ingredient vegan peanut butter cups - Taste's just like Reese's, but it's pretty great for you.
This recipe for 5 ingredient vegan peanut butter cups were created by PumpUp member mariajumps. Keep her pumped on the PumpUp app here!

Wheat-free chocolate chunk cookies

Wheat-free chocolate chunk cookies

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I'm the kind of person who finds it very hard to say "no" to cookies. Can you blame me? They are without a doubt my biggest weakness. Being the cookie monster that I am, I came up with a much healthier alternative.
I'm pretty surprised that it took me so long  to health-ify the legendary chocolate chip cookie.  I guess I was a little afraid they wouldn't turn out so well. In all honesty, these babies are freaking amazing! They're just as good (if not better) than a regular cookie. So sue me.
Crispy and golden on the outside, soft on the inside, melty chocolate chunks...they're the stuff of dreams. I'm not stopping there: these cookies contain no refined sugar, no wheat, no oil, no eggs and no milk. They're naturally high in protein, and naturally high in everything that is good for you! The best part? You can pretty much eat the dough unbaked, as is.

Wheat-free chocolate chunk cookies

Ingredients
  • 1 can of chickpeas (257g drained)
  • 1/3 cup oat flour
  • 2 tbsp unsweetened applesauce
  • 2 tbsp honey (agave or maple syrup if vegan)
  • 1 tbsp nut butter
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp baking powder
  • Dark chocolate chips or chunks (I bought a sugar free dark chocolate bar and cut it into chunks myself).
Directions
  1. Drain and dry the chickpeas with a paper towel.
  2. Mix everything (except for the chocolate) in food processor or blender until a dough is formed. It should look just like a regular cookie dough, but the consistency's a lot lighter.
  3. Transfer the dough to a bowl and fold in your chocolate chips/chunks. You can use as many as you please.
  4. With the help of a spoon, drop some of the dough on a greased/lined cookie sheet, just the way you'd do with regular cookies.
  5. Place the cookies in the oven at 360° for around half an hour, or until edges start to golden. You can bring your oven to broil to make the top of the cookie golden, too.

wheat free gluten free chocolate chunk cookie recipe from the PumpUp Blog

And you're done! You can wait for them to cool, or risk burning your tongue by eating them straight out of the oven. Because that's what I did, and it was worth it.
Wheat free chocolate chunk cookies
This wheat-free chocolate chunk cookie recipe is by PumpUp member mariajumps. Keep her pumped on the PumpUp app here!

Vegan protein cookie dough bites

Vegan protein cookie dough bites

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How do I keep my body lean? I make homemade healthier versions of my favorite desserts! These are the BEST tasting cookie dough balls made from all pure, healthy ingredients. Free of refined sugar, gluten, and dairy as well! These are super delicious fresh and only have about 140 calories for 2 balls. All you gotta do it throw the ingredients in a food processor and form into balls! Seriously though...once you try these you'll never want anything else! You could even warm them up for more deliciousness. These are snicker doodle flavored but you can always play around with different ingredients.

Vegan protein cookie dough bites

Ingredients:

raw vegan gluten free cookie dough bites

Instructions:
  1. Melt coconut butter in microwave.
  2. Blend all ingredients in a high powered food processor until blended well.
  3. Slowly add in 1 TBSP of water at a time, until forming a more dough-like consistency. (I ended up using 2 TBSP)
  4. Form individual golf ball-sized dough balls and place on a plate or tray.
  5. Eat at room temperature or let chill in fridge.
  6. ENJOY!

Liked these raw vegan cookie dough bites? This is part of a series of recipes from PumpUp member @fit_caroline. Follow her blog, the G-free RD, here.

 

3 Ingredient Gluten Free Breakfast Biscuits

3 Ingredient Gluten Free Breakfast Biscuits

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A few weeks ago I was really craving something sweet. I knew that I could quell my craving with some fruit. Though I managed to transcend my craving that night, I wanted to make sure that I wouldn't be tempted to reach for something sweet in the morning. I was inspired to bake 3 Ingredient Gluten Free Breakfast Biscuits: a simple and quick recipe so that I could wake up and satisfy my cravings with a healthy breakfast made of wholesome ingredients. Gluten Free Breakfast Biscuits

  • 2 cups of self rising flour (I used whole grain self rising flour)
  • ¼ cup coconut oil (solid)
  • ¾ cup coconut milk or milk of your choice. Coconut milk from the can works as well.

Instructions

  1. Preheat the oven to 180C/350F
  2. Add self-rising flour in a mixing bowl then add the coconut oil. With a fork, mix everything together until it resembles crumbs. Add the coconut milk and mix until it is fully combined as a dough.
  3. Put the dough on a cutting board sprinkled with flour. Roll it out flat till it's 1/2 inch thick, then use a tall glass or a biscuit cut the dough into circles
  4. Place biscuits on a baking sheet and pop them in the oven for 10 mins or until golden on top.

You can eat them right away or save them for breakfast and serve them with  peanut butter and fruits. They are not too sweet: you can eat them with coffee or you drizzle some honey and nuts on top of them.

Hope you like it!

These gluten free breakfast biscuits were created by Anna M (eatforyourpeace). Follow her on PumpUp @annaaa_, on Instagram @annaaamsl, and check out her blog. Let us know what you think of Anna’s 3 ingredient gluten free breakfast biscuits in the comments below!

3- ingredient gluten free breakfast biscuits made with 2 cups of a gluten free self-rising flour mix, 1/4 cup solid coconut oil, and 3/4 of the milk of your choice

Drop everything and make this fiery sriracha no-cheese pizza

Drop everything and make this fiery sriracha no-cheese pizza

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A no cheese pizza? I know. You’re either totally into it, or just plain ready to run the other way. I, too, always thought that a pizza wasn’t a pizza without the cheese, but boy was I wrong. I tested this Fiery Sriracha No Cheese Hummus Pizza using a thin and crispy crust with this hot hummus, and it tasted something like heaven The catch is that you can’t make it with just any hummus. You’ve got to use a flavorful one that’ll create a gooey bed for your veggies to roast. I used the Tribe Hummus Fiery Sriracha flavor. I love Tribe, especially for their seasonal flavors and quality ingredients. This limited edition flavor has a special kick that gives this pizza a tang that’s irreplaceable!

Don’t let the idea of using hummus in place of cheese scare you away. It’s a simple method that’s sure to deliver tasty results. I spread a layer of a special hummus over the crust, then made a bed of veggies, and topped it off with dried herbs and a drizzle of olive oil. You can almost do it with your eyes closed. Enjoy!

fiery sriracha no cheese pizza

Fiery sriracha no-cheese hummus pizza

Prep time: 5 minutes | Cook Time: 20 minutes | Total time: 25 minutes
A cheeseless pizza using fiery sriracha hummus, fresh vegetables, and dried herbs to create a mouthwatering pizza that'll have you dreaming about hummus.
Serves: 8 slices
INGREDIENTS
  • 1 Pre-made Pizza Crust (I used Udi's Gluten Free Pizza Crust)
  • 4 oz Tribe Hummus Fiery Sriracha flavor (or other flavor)
  • 10 Baby Bella Mushrooms, sliced
  • 4 Tomatoes, sliced (preferably juicy ones)
  • 2 Tbsp Capers
  • ½ tsp Dried Oregano
  • ½ tsp Dried or Fresh Basil
  • ½ tsp Garlic Powder
  • ½ Tbsp Olive Oil
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INSTRUCTIONS
  1. Preheat the oven to 425F.
  2. On a baking sheet lined with parchment paper place the pizza crust and spread the hummus over it evenly, leaving about ½ an inch from the edge of the crust.
  3. Add the tomatoes, mushrooms, and capers over the hummus evenly.
  4. Season with the oregano, basil, and garlic powder.
  5. Drizzle with the olive oil and bake for 15-20 minutes, or until golden brown.

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This is a recipe courtesy of PumpUp member Tara Milhelm @thewholetara. Follow her blog for more tips and recipes and add us on Snapchat: pumpupHQ to wish her a happy birthday! 

Drop everything: Try this Vegan Raspberry Chocolate Mousse

Drop everything: Try this Vegan Raspberry Chocolate Mousse

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Hey there! I hope you all enjoyed that pancake recipe from last month! It has become a weekly routine to make these on either Saturday or Sunday mornings, and enjoy them in bed with a nice coffee and a movie… Reading this over, it’s making me feel like such an old lady! I guess that I like my little routines. Speaking of routines, my girlfriend and I make a point of making weekly/bi-weekly dinners with some of our friends. It’s a great way to get together, enjoy healthy foods and not break the bank. I’m usually the one cooking the main meal (mostly because of all of my allergies), but everybody pitches in and brings ingredients or snacks/desserts. Last weekend, we had some friends over for an amazing Indian feast (see my blog about Rogan Josh), and for dessert, I thought about making an amazing, guilt-free chocolate and raspberry mousse.

Making a dessert that will please everyone AND is healthy AND relatively inexpensive is always a hard thing, especially when one of your guests, or yourself, has allergies or restrictions. I have a solution for you! If you’re looking for something sweet, but not overly sweet, that is timeless/season-less, and healthy, check this out!

How to make a Vegan Raspberry Chocolate mousse

You will need

  • 12 oz. package of silken tofu (either the boxed kind found in the Asian section of the grocery store, or the regular silken/smooth tofu in the cold section of the grocery store)
  • 1 small container of fresh raspberries (or about a cup and a half of frozen raspberries, thawed)
  • 1 tbsp. maple syrup
  • ½ cup of confectioner’s sugar (optional)
  • 1 ¼ cup of semi-sweet chocolate chips (or any chocolate that you and your guests can all eat), melted according to packaging

vegan chocolate raspberry mousse

To begin with, melt your chocolate chips according to the packaging, either in the microwave or on the stove-top. Once it’s melted and smooth, set it aside.

In a large blender, food processor, or anything that blends, blend together your silken tofu, raspberries, melted chocolate, confectioner’s sugar and maple syrup. If your blender is small, feel free to do this in batches.

There you have it. That wasn’t hard, was it? Pour your mix into cups, molds, bowls, parfait glasses, etc. and let it sit in the cold (freezer, fridge, or outside if cold enough), until ready to serve. I suggest letting it sit for at least an hour and a half, until it sets.

The raspberries in the recipe cut the sweetness from the chocolate, making it light, just sweet enough, and creamy smooth. It’s a healthier alternative to regular chocolate mousse, and those die-hard chocolate fans will never notice it’s made with tofu!

You can always make fudge pops with this recipe as well! We replaced the raspberries with a cup of soy milk and made fudge pops too (see my blog for the recipe!)

A neat trick with this vegan raspberry chocolate mousse is that you can also use it to make a cheese-less cheese cake! Use firm tofu instead, and it will give you a nice thick consistency. Place it over a cheese cake crust (I usually go for rolled oats, quinoa flakes, crumbled gluten-free/egg -free/nut- free cookies, and a bit of melted butter, baked for 15 mins in a shallow baking pan), let it set in the freezer, and serve it cold.

This post is part of a monthly series by Zoë Desborough. Follow Zoë on PumpUp ( @zoedesborough) and on her blog

Ditch the green beer on St. Paddy's Day and have a green smoothie instead

Ditch the green beer on St. Paddy's Day and have a green smoothie instead

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Not a fan of green beer? A bigger fan of green smoothies? Do we have the recipe for you. This green smoothie is sweetened with notes of frozen mango and is packed full of nutrients without compromising on taste. Green smoothie preparation doesn't have to be all, completely, overwhelmingly green. If you like the consistency a bit thicker, add almond milk to your smoothie instead of water! If you're looking to add some more extra nutrients, spinach blends better in drinks than kale does.

The perfect green smoothie for St. Paddy's Day

  • 1 1/2 cups almond milk
  • 1 cup frozen mango
  • 2 handfuls spinach
  • Ice
  • 1 scoop vanilla protein powder or Shakeology

Bottom's up!

Ferrero Rocher Energy Balls

Ferrero Rocher Energy Balls

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If you don't like Ferrero chocolates you're probably lying to yourself.  So guess what: I came up with a recipe that will satisfy your chocolate cravings and is, better yet, filled with fibre, protein AND healthy fat. My 'Ferrero Rocher' energy balls will surely will keep you full and energized until your next meal!
These babies are raw, vegan, paleo, gluten-free and nutrient dense, so you can allow yourself to indulge without guilt! You can have them as your post-workout snack, or just whenever you feel like having a treat... Or you can eat them as a topping for your banana icecream, like I did! Either way, you'll absolutely LOVE them.
 Ferrero Rocher Energy Balls

Directions

For the filling
  • 1 cup dried dates, soaked
  • 1/2 cup cashews
  • 1/3 cup almond flour (ground almonds)
  • 1 tablespoon nut butter (I used peanut butter)
  • 1 tablespoon cacao powder
  • 1/4 tablespoon vanilla extract
In a food processor combine all ingredients until nicely blended, consistency should be soft and sticky.
Grab your mixture and start shaping it into balls in the size of your choice, I recommend making the diameter of the balls a little over an inch. Once you're done shaping them, set aside.
For the chocolate coating
  • Melted coconut oil
  • Cacao powder
  • Desiccated coconut (optional)
Eyeball all of the ingredients taking into consideration the amount you'll need to coat the balls and your desired chocolate taste.
Mix the coconut oil, cacao powder and desiccated coconut together.
Dip the ferrero rocher energy balls into the chocolate goodness, get them out and place them in a plate covered with parchment paper before putting them in the freezer. You can dip them as many times as you desire to make the coating thicker, place them back in the freezer for a minute or until the coating has set before dipping again.
Once your happy with the thickness of the chocolate coating the ferrero rocher energy balls are ready to be enjoyed!
This is a post by PumpUp member mariajumps. Keep her pumped on the PumpUp app here!

Gluten Free Eggs Benedict with a Healthy Hollandaise Sauce

Gluten Free Eggs Benedict with a Healthy Hollandaise Sauce

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This is part of a series of recipes from PumpUp member @carolinewaters35. Follow her blog, the G-free RD. Here's a gluten free eggs benedict recipe: a healthier twist on the classic eggs benedict. As a gluten intolerant, I missed being able to occasionally splurge on eggs benedict because it is always served with an english muffin. Instead, I decided to make my own and top it on a grilled grit cake which is super easy to make and is very versatile! Also, hollandaise sauce is known for being very fattening. By replacing the 4 sticks of butter in normal recipes with agave, dijon mustard, greek yogurt, and only adding 3 TBSP of butter, it is a lighter and healthier sauce but still gives you that "hollandaise" flavor. Definitely a must try for your next brunch or lazy Sunday!!

These grit cakes are perfect for other simple dishes like shrimp and grits, or even just topping with a poached egg without the extra stuff for a quick morning breakfast. Eat and cook more at home to naturally eat healthier. Replace the fatty delicious fare at restaurants with similar, homemade healthier versions at home for cheap!

Gluten Free Eggs Benedict Ingredients

For the grit cake:

  • 1 container instant grits, cooked according to directions with water, salt, and pepper, and 2 oz. cheese of choice
  • 2 oz. of cheese of choice (optional, see above…spicy havarti works great!)
  • 1 cup gluten free all-purpose flour (I used Cup4Cup)
  • 2 slices Canadian bacon
  • 2 large eggs, poached
  • 2 cups spinach
  • 2 TBSP olive oil
  • pinch of sea salt
  • pinch of black pepper

For the hollandaise sauce:

  • 1 cup plain greek nonfat yogurt
  • 2 TBSP lemon juice
  • 4 TBSP butter
  • 3 egg yolks
  • ½ cup water
  • Pinch of sea salt
  • 1 tsp black pepper
  • 1 tsp agave nectar
  • 1 tsp Dijon mustard

gluten free eggs benedict

Recipe instructions:

  1. Prepare grits according to package and add in whatever flavorings you want (pepper, salt, a little butter, low-fat milk, water, cheese, etc.). Make enough to make 2 or more grit cakes the size of a regular English muffin. Make enough if you want to store leftovers. Once grits are cooked, let cool a bit and spread onto a casserole dish (~ 1 in thickness) sprayed with non-stick cooking spray.
  2. Flatten the grits with parchment paper and let sit in refrigerator for 1-2 hours to set.
  3. While the grits are cooling, prepare hollandaise sauce by mixing all ingredients and whisking together in a medium saucepan.
  4. Let the mixture come to boiling, then heat on low-medium heat while continuing to whisk.
  5. If desired, place mixture in a blender to blend extra well until thickened.
  6. Set sauce aside on low heat.
  7.  Once grits have thickened, take out dish and cut out circles or desired shapes for the grit cakes.
  8.  Heat a medium sized pan with non-stick spray on medium-high heat.
  9. Roll the grit cake in flour and pan fry each side for 3 minutes or until slightly browning.
  10. Place each grit cake onto a plate.
  11. In same skillet, heat 2 slices Canadian bacon until heated through.
  12. Place Canadian bacon slices atop grit cakes.
  13. Poach 2 eggs in egg poacher.
  14. Place eggs atop grit cake and bacon, then drizzle hollandaise sauce on top.
  15. Serve immediately and enjoy!

Find the original recipe here

Make-Ahead Gluten Free Pancakes

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Can Pancake Day be all day, everyday? (In short, yes)

This post is part of a monthly series by Zoë Desborough. Follow Zoë on PumpUp ( @zoedesborough) and on her blog

In honor of Pancake Day, I’m sharing with you my foolproof pancake recipe so that you too can make delicious and healthy pancakes! This recipe is great, and very easy to double the batch so that you can make a ton of them then store them in the freezer for those lazy mornings, or the mornings that you’re running late!

I had someone tell me the other day that if I was eating healthy, I shouldn’t actually eat pancakes because they aren’t “clean”. Well I’ve got a secret that I’d like to share. What that person said is a big fat lie and I’ll tell you why. Eating clean doesn’t imply that you have to cut out anything and everything. It just means that you should limit or reduce your intake of processed foods and focus on healthier alternatives.

I work out for my mental health just as much as my physical health, so I can feel great about my body, no matter what shape or size it is. I eat very healthily, with my weekly treats (nachos on Thursday pub nights, and a few glasses of wine with my girlfriend). Otherwise, I eat all my veggies and fruits, and limit my intake of fish and chicken for ethical and personal reasons. Making pancakes from gluten free flour, coconut oil, soy milk and a bit of sugar doesn’t mean I don’t eat “clean” or that it’s a “cheat meal”. It only means that I love myself enough to to treat myself with foods that make me happy and that are good for me.

Your fitness journey should be a personal thing, and the goals you set yourself should be your own. Personal behaviour modification only takes place when you yourself actually want to make a change for yourself and not for someone else’s sake (sorry, I’m a Psychology major). If you love yourself enough to change your behaviours for healthier ones, make sure that the decisions you take are for your own good and not someone else’s happiness.

In honor of self-love and acceptance, I challenge you to make yourself a batch of these pancakes and caramelized apples this weekend, and tell yourself “I’m worth it”. Don’t feel guilty; feel happy and free to be eating something so delicious!

First off, really simple pancakes! You can easily double this recipe to make more pancakes and freeze them for when you want something a little sweeter throughout the week.

Ingredients: Gluten-Free Pancakes

  • 1 cup buttermilk (milk and 1 tbsp of lemon juice works perfectly well)
  • 1 cup of gluten free flour (rice flour works just as well)
  • 1 tbsp sugar
  • 1 tbsp melted butter or melted coconut oil
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1 heaping tablespoon of plain yogurt
  • squirt of vanilla extract (if your yogurt is flavored, you can omit it)

Whisk all your ingredients together, but not too much so your pancakes don’t get tough, but enough so that most of the lumps are gone.

In a hot pan with a dab of coconut oil, cook your pancakes like you would any pancakes. If it’s your first time, your first pancake will be a flop, so don’t worry too much. Cook it until it starts bubbling and the edges are cooked, and then flip it over for another minute or two, until the inside is cooked. Gluten free and egg free pancakes don’t rise as much as “regular” pancakes, so expect them to be more like crêpes.

Now, for that extra bit of love, you’re going to want to top these bad boys with caramelized apples.

Ingredients :  Caramelized Apples 

  • 2 apples, thinly sliced (you can remove the peel if you want)
  • 2 tbsp unsalted butter
  • 1/2 cup brown sugar

You can use the same pan as the pancakes to make the apples once the pancakes are done. Melt your brown sugar and butter together for about 2 to 3 minutes. Add in your apples and caramelize them over high heat for about 5 minutes. Just watch out that you don’t get butter splatter on you, since that stuff burns.

There you have it! Serve your loved one pancakes topped with caramelized apples, a sprinkle of shredded unsweetened coconut, some fresh fruits and maple syrup, along with a nice coffee or latte!

Protein-Packed Cookie Dough Dip

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Protein-packed Cookie Dough Dip

This is part of a series of recipes from PumpUp member @carolinewaters35. Follow her blog, the G-free RD, here

This protein-rich recipe is really easy to make and tastes amazing. You do need a food processor, but trust me: food processors are worth investing in as they make it easy to prepare tons of healthy recipes! 

The protein in this recipes comes from the greek yogurt-like product called Elli Quark. It’s lower calorie and higher protein than greek yogurt and its technically a cheese, but its amazing and tastes exactly like greek yogurt! If this product is hard to find, you can just sub in regular vanilla greek yogurt. The other source of protein comes from the chickpeas. These give it a cookie dough-esque flavor as well as a smooth finish with TONS of good quality, plant-based protein. Flax also supplies essential omega-3s, a good source of essential fatty acids that help keep your brain stay strong and healthy! Oats are an amazing source of complex carbs, whole grains, and fiber to help keep you full. I used gluten free oats since I have a gluten intolerance, however normal oats work fine too! Next time you’re craving cookie dough, whip up this healthy alternative instead! Perfect for dipping graham crackers and fresh fruit.

Ingredients

  • 1½ cups chickpeas, drained and patted dry
  • ¼ cup flax
  • ¼ cup gluten free oats
  • 1 container vanilla Elli Quark (can be found online, at the Fresh Market, or Whole Foods)
  • 2 tsp vanilla extract
  • 1 tsp sea salt
  • dash of cinnamon to your liking
  • 1 TBSP raw cacao powder (optional)
  • ⅛ cup sweetener of choice (I used truvia)
  • 1 TBSP agave nectar
  • 1 TBSP coconut oil, liquid
  • 2 TBSP PB2 powder (or ¼ cup nut butter of choice…I just didn’t have any on hand…shocker I know!)
  • ½ cup semi-sweet dark chocolate chips

Instructions

  1. Put all ingredients except chocolate chips into a food processor and blend on high until smooth.
  2. Add in chocolate chips and stir to mix well.
  3. Dip away! Graham crackers, apple slices, pita bread, pretzels, bananas, strawberries, whatever floats your boat! Or use as a topping on oatmeal, muffins, toast, etc.