I found this gluten free chocolate cake recipe online at momables.com but I tweaked it just a tad and added fresh strawberries and coconut. I also made it sugar free using granulated baking Splenda. It is absolutely delicious and I'm so excited my grandpa can actually have a slice since it's diabetic-friendly :)

What you'll need:

• 3 cups of gluten-free unbleached flour
• 1.5 cups sugar substitute
• 6 Tablespoons of unsweetened cocoa powder (I used Hershey's brand)
• 2 teaspoons of baking soda
• 2 teaspoons of baking powder
• 1 teaspoon of salt
• 2.5 cups unsweetened almond milk 
• ½ cup of vegetable oil
• 1 teaspoon of vanilla extract (I used imitation extract)
• 2 cups strawberries, sliced
• 1/4 cup fresh coconut shavings
• sugar-free chocolate frosting (I used Pillsbury) 

What to do:
Mix the dry ingredients together really well (flour, sugar substitute, cocoa powder, baking soda, baking powder, and salt). In a separate bowl, mix together the wet ingredients (milk, oil, & vanilla). Then add the wet ingredients slowly into the dry ingredients while whisking it until a batter forms. Grease the bottom of three 8-inch baking pans using butter, and separate the batter evenly between the pans. Toss them into the oven and cook at 350 degrees. I messed up by not paying attention how long I cooked them for but it felt like they were done in 15 minutes or so. You will know when they are done once you stick a toothpick into the center and it comes out dry. Let them cool off completely before you frost them. I layered each tier with the frosting and freshly sliced strawberries. Then I topped it off with fresh coconut shavings. 

Guilt-free chocolate cookies at only 50 calories a piece.. Keep them in the freezer but don't worry once you take them out they are so chewy and gooey you wouldn't even believe they were frozen. 

What you'll need:

• 1 banana
• 3/4 cup raw oats
• 1/4 cup semi-sweet chocolate chip morsels

What to do:
Microwave the chocolate chips in the microwave making sure not to burn them. Once they are close to being melted take them out and mash the banana in with the chocolate really well. Add the oats and mix them in. Lay a piece of parchment paper out on a tray that you can pop in the freezer. Drop rounded tablespoons of the mixture onto the parchment paper and using a fork press it down to flatten out the cookie. Pop them in the freezer and snack on them all day long :)

All of this deliciousness in one breakfast bowl! It can't get any better. The base of this bowl is so easy to make. Then you can top it off with everything and anything that you want. I topped it with homemade muesli, coconut, kiwi, frozen grapes, and blackberries. So yummy! Here's the recipe for the base of the bowl.

What you'll need:

• 1 frozen banana
• 1 cup frozen strawberries
• 1/4 cup almond milk or coconut milk

What to do:
Put the ingredients in a blender or a food processor and blend until smooth. Then top it off with your favorite fruits or granola!

I love making this soup; it could possibly be the easiest thing to cook. You toss all the ingredients in a pot with water and let it cook. And does it help that there are only 4 ingredients? 

What you'll need:

• 2 cups brown lentils
• 1 large onion, diced
• 4 cups water
• 2 tbsp cumin
• salt & pepper to taste

What to do:
Put everything into a pot, and cook on high until it boils. Lower the heat, cover the pot, and let cook for about 30 minutes. 

This is so healthy and so filling! It's also very easy to make!

What you'll need:

• 1/2 cup of rolled oats
• 1 cup unsweetened almond milk
• 1 tbsp peanut butter
• a pinch of dried cranberries
• any other toppings you like 

What to do:
Warm up the milk and peanut butter in a small pot over low fire, stirring it the entire time. Once the peanut butter is mixed in well, add the oats and cook until they're done. Top it with some dried cranberries and any other toppings you like. I've added the usual, flax seeds, chia seeds and sunflower kernels. 

Steam some asparagus and broccoli. Boil a few beets, peel, then cut them. Toss up a quick kale salad with almonds, cranberries, lemon juice, olive oil, salt & pepper. Mash an avocado with some chopped up red pepper, lime & pepper. Blend a cup of chick peas with a tbsp of nonfat yogurt, a clove of garlic, some salt and the juice of 1 lemon. What a delicious dinner this was. I think I'm slowly developing into a vegetarian... hmm we'll see :)

This mouth-watering parfait  is perfect to have right after your workout to replenish your muscles with good sugar and protein! It's so unbelievably tasty (it took me about 30 seconds to eat the entire thing). 

What you'll need:

• 1 frozen banana
• 1 cup pineapple chunks
• 2 tbsp coconut water
• 3/4 cup coconut yogurt, separated into 1/2 a cup and 1/4 cup
• 1 tbsp muesli  
  
• fresh coconut shavings

What to do:
Blend together the frozen banana, coconut water, and 1/2 a cup of coconut yogurt. Pour that into the bottom of a deep glass or a jar. Layer the muesli right on top. Toss in half of the pineapple chunks. Layer with the remaining 1/4 cup coconut yogurt, the rest of the pineapple chunks, and top it off with fresh coconut. You can pop this in the fridge and let it sit for an hour if you added chia seeds or you could even eat it right away! It's delicious either way :)

I had no idea how these would turn out, but I gave them a shot and they were absolutely delicious. They only took about 10 to 15 minutes to make too! Love them as an appetizer for dinner. 

What you'll need:

• 2 eggplants (small and skinny), sliced at a diagonal to increase surface area
  
• 1 pint cherry tomatoes, chopped
• 1 clove garlic, mashed
• 1/2 tsp salt
• 1 tsp oregano
• dash of pepper
• 1/2 tsp olive oil

What to do: 
Grease the bottom of a baking tray with olive oil. Place the slices of eggplant on the tray and broil each side for about 4 minutes. Make sure you don't cook them too long, you still want them to maintain their shape once you lift them. In a bowl, mix the tomatoes, garlic, oregano, salt, and pepper. Once the eggplant slices are done, top them with the tomato mixture and place back in the oven to broil for just a few more minutes. Remove from the oven and serve. 

Chia seeds are so good for you! And there are so many different ways you can use them. Eat them raw or soak them overnight where they can expand up to 9 times their original size. How good does this sound? Pop them in the fridge at night & breakfast is served when you wake up. Perfect when you're in a hurry and have no time to whip up a healthy breakfast in the  morning. 

What you'll need:

• 1/4 cup black chia seeds
• 3/4 cup coconut almond milk blend
• 1/4 cup water
• 1 banana

What to do: 
Soak the chia seeds in the milk and water over night. When you wake up they'll have expanded and formed a pudding like texture. Toss in some banana slices and dive right in :)

You can choose to drink this smoothie out of cup or you can have fun with it, put it in a bowl and eat it like a cold soup. It lasts longer if you put it in a bowl haha! Story of my life- always trying to make food last longer... it never does. This recipe makes two smoothie bowls, each is around 200 calories without the added toppings. 

What you'll need:

• 1 cup celery juice
• 1 cup cucumber juice
• 3 cups spinach
• 3 stalks of kale
• 1 banana
• 1 small avocado
• 1 & 1/2 cup coconut almond milk blend

What to do:
Put everything in a blender & blend on high until smooth. This will take a while because of the kale and spinach leaves. Make sure they get blended really well. Pour it into a bowl and top with whatever you like. For this recipe I added black chia seeds, organic flax seeds, and sunflower seed kernels. So tasty!

I made a huge pot of this chili, so this recipe has a whole lot of servings! I have no clue how my husband and I managed to finish it in one day, but we did! What can I say, eating is probably our favorite thing to do :)

What you'll need:

• 2 pounds of red beans, soaked over night
• 2 pounds ground beef (keep this out if you're vegetarian)
• 1 pint cherry tomatoes
• 2 cans tomato sauce
• 1 large onion, diced
• 2 tbsp cumin
• 1 & 1/2 tbsp salt
• pepper, to taste
• a whole lot of water! 

What to do:
First cook the meat and remove any excess fat that melts off it. Once its fully cooked, add it into a deep pot with the rest of the ingredients. When adding water, make sure you add enough to cover all of the beans. Cook on high and bring to a boil. Lower the heat and simmer for about an hour or so. You can play with the amount of water you add, depending on how you like your chili. If you feel like you need to add more water towards the end, you always can :). 

The perfect snack that'll keep you full just until dinner is ready about ready :). Believe it or not it's loaded with protein and good fiber. Be careful when choosing which yogurt to use. If you use plain nonfat greek yogurt, which tends to have a sour/bitter taste to it, this might come out weird... Try it with coconut yogurt, or any other flavor you like. 

What you'll need:

• 1 cup coconut yogurt
• 1 banana
• 2 tbsp PB2 w/ chocolate (or regular PB2)
• 1/2 tbsp peanut butter
• handful of almond
• mini unsweetened dark chocolate morsels
• coconut shavings
• pinch of cinnamon

What to do:
Blend together the peanut butter, PB2, and yogurt. Put that mixture into a bowl, top with banana slices, almonds, chocolate morsels, coconut shavings, and cinnamon. 

Drink this and you'll be sure to get the morning boost you need for work. Beyond full of antioxidants :). 

What you'll need:

• 1 cup blackberries
• 1 banana, halved
• 1 cup strawberries
• 1/2 a grapefruit in chunks
• 1 pinch granola

What to do:
Blend together half the blackberries and half the banana, with 1/4 cup almond milk. Place at the bottom of your glass. Throw in half of your grapefruit chunks. Then wash the blender, and blend together the other half of the banana with another 1/4 cup almond milk. Layer that onto the blackberry blend. Rinse the blender again, and blend together the strawberries with 1/2 cup almond milk. Layer that on top of the banana blend. Toss in the rest of the fresh blackberries and grapefruit chunks and top with granola. 

I suggest you make this dish if you have a dinner party, your guests will crave seconds and thirds. It's that good. I'm obsessed with it, if I could eat it everyday I would :) It takes a lot of patience though! Seeing that long list of ingredients might make you second guess this but you have to try it!!

• 2- 12oz bags large shrimp, cooked 
  
• 1 large onion, sliced 
  
• 1 pint cherry tomatoes 
  
• 1 poblano pepper 
  
• 5 cloves garlic 
  
• 3 inches of ginger
  
• 5 tbsp coconut milk creamer 
  
• 1 tbsp olive oil 
  
• 1 heaping tsp cardamom ground
  
• 1 heaping tsp coriander seed ground
  
• 1 heaping tsp 7 spices
  
• 1 tsp curry
  
• 1/2 tsp cinnamon
  
• 4 bay leaves
  
• 1-2 tbsp salt
• 4 cups of water

What to do:
Put the garlic, ginger, tomatoes, poblano pepper, olive oil, cardamom, coriander, 7 spices, cinnamon, curry and salt all into a food processor. Pulse until everything is crushed, not blended. Put that into a pot with the sliced onions and 4 cups of water. Bring to a boil, lower the heat, and simmer until onions are cooked through. Add the shrimp and cook for another 5 minutes. 

What a delicious, filling, healthy breakfast/brunch I had this morning... yummy in my tummy! A quiche without the crust :) This recipe makes 2 servings; 250 cals each. You're going to love it!

What you'll need:

• 2 whole eggs 
  
• 4 egg whites 
  
• 2 oz spanish cheese, shredded 
  
• 2 tbsp kefir light cheese 
  
• 2 tbsp nonfat plain yogurt 
  
• 1/2 zucchini, diced 
  
• 1/2 summer squash diced 
  
• 1 cup cherry tomatoes, (1/2 chopped, 1/2 sliced)
  
• 1/2 onion, diced 
  
• 1 tsp olive oil
• salt and pepper to taste

What to do: 
Cook the onions with half a tsp of olive oil, until they lose their color. Add the chopped tomatoes and cook for a few minutes. In a mixing bowl add the diced zucchini and squash with the cooked onions and tomatoes. In a separate bowl, whisk together the eggs, egg whites, shredded cheese, kefir cheese, yogurt, salt, and pepper. Once it's mixed in really well, add it to the veggies. Use the other half of a tsp of olive oil to lightly grease the bottom of a round 8-inch baking pan. Pour the mixture into the pan and bake at 350 degrees for about 30 minutes. At the 15 minute mark, take it out of the oven, and top with the remaining slices of cherry tomatoes. Using a knife, make little slits throughout the quiche to prevent any bubbles forming while it's cooking. Pop back in the oven until the eggs are fully cooked through and then broil for 5-10 minutes.