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30 Minutes or Less

2-Ingredient Pineapple Ice Cream

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overhead image of pineapple ice cream in a loaf pan

Fresh, creamy, and irresistibly delicious pineapple ice cream! Made with just two ingredients, and in under 5 minutes. This non-dairy frozen dessert is the BEST healthy summertime treat.

hand holding a cone of pineapple ice cream

What You’ll Need To Make Pineapple Ice Cream

Frozen Pineapple Chunks – Either cut, then freeze a fresh pineapple yourself, or buy already frozen pineapple chunks. For tips on how to cut a pineapple, check out my step-by-step blog post here. But if you’re looking to save some time, buy two bags of frozen pineapple chunks from the frozen aisle at your local grocery store.

Coconut Milk – Thick and creamy full-fat coconut milk tastes best in this pineapple ice cream! However, you can certainly use a light coconut milk instead, or really any kind of milk you’d like. And if you don’t have milk, use a couple tablespoons of water. The liquid is introduced at the very end of this recipe and should be used sparingly, just until you achieve a thick and creamy consistency.

Food Processor or High-Speed Blender – While food processors work best to make this non-dairy frozen dessert, a high-speed blender will work as well. I made my pineapple ice cream with this (super cheap!) Hamilton Beach food processor. But I’ve also tried this recipe in my Vitamix, and it worked as well – just required more stopping to scrape down the sides of the blender.

overhead image of pineapple ice cream in a loaf pan

Tips and Tricks

  • Start with 1/4 cup of coconut milk, then slowly add in more to blend. The frozen pineapple mixture will start out icy and crumbly, but slowly turn smooth and creamy as more liquid is introduced. It’s important to start small here, as to not risk “watering down” your ice cream!
  • Swirl in some toasted coconut or fresh pineapple chunks! Right after blending, transfer the pineapple ice cream to an airtight container and stir in any mix-ins you’d like. Or, serve this healthy dessert with your favorite ice cream toppings!
  • Depending on how solid you’d like your ice cream, either serve it right away or freeze for a few hours before eating. How solid it is may also depend on how warm it is outside. During the summer months, I certainly have to freeze this for at least an hour before scooping and serving!

This Pineapple Ice Cream Is…

2 from 8 votes

2-Ingredient Pineapple Ice Cream

Fresh, creamy, and irresistibly delicious pineapple ice cream! Made with just two ingredients, and in under 5 minutes. This pineapple ice cream is the BEST healthy summertime treat.
Print Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6 servings

Ingredients

  • 4-5 cups frozen pineapple chunks, about 2 10-ounce bags
  • 1/4-1/2 cup coconut milk

Instructions

  • Add frozen pineapple chunks to food processor and pulse until crumbly.
  • Slowly add in coconut milk, starting with ¼ cup and adding more as necessary, and pulse until smooth.
  • Either serve immediately, or transfer pineapple ice cream to a parchment-lined loaf pan and freeze for 2-3 hours.
  • To serve, remove from freezer and let sit at room temperature for 5 minutes before scooping and enjoying.

Nutrition

Calories: 300kcal

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30 Minutes or Less

Chickpea Chocolate Chip Cookie Dough

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chickpea cookie dough in a jar with a spoon

The healthiest raw cookie dough you’ll ever eat, made from chickpeas! Lightly sweetened with maple syrup, and loaded with extra chocolate chips. This chickpea cookie dough is vegan, gluten-free, super healthy, and totally delicious.

overhead image of scoops of chickpea cookie dough with extra chocolate chips

What You’ll Need To Make Chickpea Cookie Dough

Chickpeas – An entire can of chickpeas is the base to this healthy cookie dough recipe! Drain and rinse your chickpeas well before adding them to the blender. And for a smoother cookie dough, remove the skins off your chickpeas.

Nut or Seed Butter – I used almond butter, but any nut or seed butter will work in this recipe. Peanut butter, cashew butter, or even sunflower seed butter! Though whichever nut/seed butter you use, make sure it’s unsweetened.

Maple Syrup – This unrefined sweetener add sweetness, but keeps this vegan dessert recipe extra healthy. Though if you’d like, you can use honey, agave nectar, or even date syrup instead.

chickpea cookie dough inside a cookie scoop

Tips and Tricks

  • This chickpea cookie dough is high in plant-based protein! However, if you’d like to add even more protein, throw in a scoop of your favorite vanilla plant-based protein powder. I recommend the Aloha Vanilla Protein Powder, it’s not too sweet and won’t throw off the flavor of this healthy dessert recipe.
  • Enjoy it however you’d like! By the spoonful, over ice cream, as breakfast, a snack, or dessert.
  • Taste and adjust the flavor of this edible cookie dough however you’d like. For more sweetness, add in a touch more maple syrup. Or, for a thicker consistency, blend in an extra tablespoons of almond flour.
chickpea cookie dough in a jar with a spoon

Adjust This Recipe To Your Dietary Needs

Make it Nut-Free: For a nut-free version of this chickpea cookie dough, replace the almond flour with 3 tablespoons of coconut flour, and use sunflower seed butter.

Make it Sugar-Free: For an entirely sugar-free healthy dessert, use your favorite sugar-free liquid sweetener in place of the maple syrup. Also, replace the chocolate chips with cacao nibs!

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Chickpea Cookie Dough

The healthiest raw cookie dough you’ll ever eat, made from chickpeas! Lightly sweetened with maple syrup, and loaded with extra chocolate chips. This chickpea cookie dough is vegan, gluten-free, super healthy, and totally delicious.
Print Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 servings

Ingredients

  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1/4 cup nut or seed butter, I used almond butter
  • 1/4 cup almond flour, see Notes for nut-free option
  • 3 tablespoons maple syrup
  • 1 tablespoon non-dairy milk, unsweetened
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1/4 cup chocolate chips

Instructions

  • Add all ingredients except chocolate chips to a food processor or high-speed blender, then pulse until super smooth.
  • Fold in chocolate chips and enjoy!

Video

Notes

  • Make it Nut-Free: Replace the almond flour with 3 tablespoons of coconut flour.

    • Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Fresh Avocado Salad (ready in 5 minutes!)

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    overhead image of avocado salad in a bowl with lemon on the side

    This avocado salad is BURSTING with fresh herbs and vegetables! Perfectly ripe avocado, juicy tomatoes, crisp cucumber, and tangy red onion tossed in fresh lemon juice and olive oil. This super quick and easy salad recipe comes together in one bowl, and in under 5 minutes!

    super close-up image of avocado salad

    What You’ll Need To Make Avocado Salad

    Avocados – Duh! The main ingredient, the stars of this show, are two perfectly ripe large avocados. How can you tell when an avocado is ripe? Give it a gentle squeeze, and if the skin feels firm but gives a little, then your avocado’s ripe and ready to use in this salad! However, if your avocado feels especially hard and doesn’t give at all when squeezed, then it’s not ripe and should be left at room temperature overnight to ripen.

    Lemon Juice – A squeeze of fresh lemon juice gives this salad a nice touch of acidity and brightness! The lemon juice also helps to preserve the freshness of the vegetables in this dish. Though if you don’t have any lemon juice, a touch of apple cider vinegar will work too.

    Fresh Herbs – Use any kind of fresh herb you’d like! I used fresh basil and OMG it was delicious. But I’ve also made this plant-based meal with fresh cilantro and fresh parsley, both of which were just as tasty.

    Salt – I swear by lightly salting avocado, no matter what dish it’s in. A tiny pinch of salt brings out the rich, creamy, almost buttery taste in avocado. And if you don’t already have some, I highly recommend investing in some flaky sea salt. For this salad recipe, wait until the very end to add the salt. Salt, while enhancing flavor, will also turn the avocado brown. Therefore, to keep your avocado salad looking as bright and fresh as possible, salt the salad right before serving!

    avocado salad in a bowl with serving utensils.

    Tips and Tricks

    • If you’d like to prep this recipe ahead of time, then prep all ingredients except the avocado. Once avocado is removed from its skin and exposed to air, it’ll brown pretty quickly. This browning doesn’t mean the avocado’s gone bad, and won’t at all affect the taste, though it simply won’t look as pretty. Therefore, chop and prep all other herbs and veggies, then toss in the avocado and salt right before serving to keep it looking vibrant and fresh!
    • Enjoy this avocado salad as-is, or add in your favorite plant-based protein for a heartier meal. A can of drained beans, a cup of lentils, or some crispy cubed tofu would all go perfectly in this salad! Though if not vegan, feel free to serve this salad as a side dish to roast chicken, pan-seared salmon, or really any main course.
    • Store leftover avocado salad in an airtight container. Though before securing the lid, press a piece of plastic wrap over the veggies so that it comes into contact with the top of the salad. This’ll help prevent the avocado from turning brown, and lock in freshness for up to three days!
    overhead image of avocado salad in a bowl with lemon on the side

    This Avocado Salad Is…

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    Fresh Avocado Salad (ready in 5 minutes!)

    This avocado salad is BURSTING with fresh herbs and vegetables! Perfectly ripe avocado, juicy tomatoes, crisp cucumber, and tangy red onion tossed in fresh lemon juice and olive oil. This super quick and easy salad recipe comes together in one bowl, and in under 5 minutes!
    Print Rate
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 4 servings

    Ingredients

    • 2 large avocados, diced
    • 1 cup grape tomatoes, halved
    • 1/2 red onion, thinly sliced
    • 1/2 English cucumber, sliced
    • 2 tablespoons lemon juice
    • 1 tablespoon olive oil
    • 1/4 cup fresh chopped herbs, such as cilantro, parsley, and/or basil
    • big pinch of salt
    • fresh cracked black pepper, to taste

    Instructions

    • Add all ingredients except salt and black pepper to a large bowl and toss to combine.
    • Just before serving, sprinkle in salt and black pepper, then eat immediately.

    Video

    Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Berry Breakfast Crisp (for one!)

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    close-up image of berry breakfast crisp.

    This berry breakfast crisp tastes so indulgent, it might as well be dessert! But don’t worry, it’s entirely gluten-free, dairy-free, and refined sugar-free. It’s super healthy with plenty of plant-based protein and fiber which will leave you feeling full until your next meal!

    overhead image of berry breakfast crisp with coconut yogurt on top.

    What You’ll Need To Make Berry Breakfast Crisp

    Fresh Berries – Use any kind(s) of fresh berries you’d like! I used a combo of fresh strawberries, blueberries, and raspberries – and OMG they were delicious. However, you can totally use whatever berry’s in season, or whatever you have on-hand. You could even use frozen berries if you’d like, just keep in mind they’ll yield more liquid once baked, resulting in a watery filling.

    Rolled Oats – It’s super important you use rolled oats, instead of whole or steel cut oats. Rolled oats are flattened then toasted, and bake up beautifully in this berry breakfast crisp.

    Almond Flour – Either almond flour or almond meal will work in this gluten-free breakfast recipe. I use and love the Bob’s Red Mill Almond Flour, as well as Anthony’s Almond Flour. And if you’re interested in other almond flour breakfast recipes, check out my almond flour pancakes or almond flour banana bread – both are incredible!

    Coconut Oil – A tablespoon of solid coconut oil gives the crumble atop this berry breakfast crisp its crumbly texture. If your coconut oil is liquid at room temperature (this happens when the weather’s warm), then simply place it in the fridge or freezer for 5-10 minutes before using. Also, if you don’t have any coconut oil, you can use a tablespoon of cold butter or ghee instead.

    close-up image of berry breakfast crisp with coconut yogurt on top.

    Tips and Tricks

    • Remember, this recipe makes a single serving. Therefore, you’ll want to double, triple, or even quadruple the recipe when baking for others!
    • Finish off this berry breakfast crisp with a scoop of vanilla yogurt! I topped mine with a dollop of Cocojune’s unsweetened coconut yogurt and it was perfectly creamy and delicious. Though if you’re eating this for dessert, feel free to top it off with a scoop of vegan vanilla ice cream instead – YUM!
    • You can easily prep this healthy breakfast recipe the night before if you’d like. To do this, assemble the berries and crumble, then cover and refrigerate overnight. Then, in the morning, bake it off as instructed and enjoy a warm berry crisp for breakfast!

    Adjust This Recipe To Your Dietary Needs

    Make it Paleo: For a paleo crisp, replace the rolled oats with finely chopped nuts and/or coconut flakes!

    Make it Nut-Free: To make this a nut-free breakfast recipe, replace the almond flour with one tablespoon of brown rice flour or all purpose flour.

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    Berry Breakfast Crisp (for one!)

    This berry breakfast crisp tastes so indulgent, it might as well be dessert! But don’t worry, it’s entirely gluten-free, dairy-free, and refined sugar-free. It’s super healthy with plenty of plant-based protein and fiber which will leave you feeling full until your next meal!
    Print Rate
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 1 servings

    Ingredients

    For the berries:

    • 1 cup fresh berries (strawberries, blueberries, raspberries, etc)
    • 1 teaspoon maple syrup
    • 1/4 teaspoon vanilla extract

    For the crumble:

    • 1/4 cup rolled oats
    • 2 tablespoons almond flour or meal
    • pinch of salt
    • 1 tablespoon coconut oil, solid
    • 1 tablespoon maple syrup

    Instructions

    • Preheat oven to 350° Fahrenheit.
    • Add all berry ingredients to a bowl and toss to evenly coat, then transfer into small oven-safe dish.
    • Mix all crumble ingredients together in same bowl as the berries, then sprinkle over top of the berries.
    • Bake for 15-20 minutes, or until lightly golden brown and bubbly. Serve warm with additional maple syrup and/or a scoop of vanilla yogurt.

    Video

    Notes

  • Make this an apple breakfast crisp by replacing the fresh berries with fresh sliced apples!

    • Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Steak Salad with Cilantro Lime Vinaigrette

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    close-up image of dressing being poured over steak salad

    Perfectly pan-seared steak atop a bed of fresh greens, finished off with a drizzle of tangy cilantro-lime vinaigrette! Super quick and easy, this steak salad comes together in under 15 minutes.

    Overhead image of steak salad on parchment paper with cilantro lime dressing on the side.

    What You’ll Need To Make This Steak Salad Recipe

    Flank Steak – Flank steak is a thin, lean cut of beef, and takes just a few minutes to cook. I love pan-searing flank steak, which gives it this incredible brown crust. We also keep the seasoning on the steak simple, since the rest of our salad is loaded with flavor. A generous sprinkling of salt and black pepper is all you’ll need, followed by a drizzle of avocado oil for cooking.

    Mixed Salad Greens – Feel free to use any type of salad greens you’d like! I love a good spring mix for my steak salad, but really any bed of greens would taste delicious. I’ve made this recipe with fresh arugula, chopped kale, and baby spinach – all of which turned out perfect!

    Cilantro – I’m one of those people who looooves cilantro. It’s perfectly fresh and flavorful. However, if you don’t like cilantro, you can use fresh parsley in its place. And whichever herb you use, make sure to reserve a little extra to top off your finished salad.

    cilantro lime dressing being poured over steak salad.

    Tips and Tricks

    • Have fun with this healthy lunch or dinner recipe! Add or remove any fresh herbs and/or veggies you’d like. This is also a great meal to use up any leftover produce you have lying around …before it goes bad!
    • Add this steak salad to your weekly meal prep! The best way to prep this recipe is to cook the steak and assemble your salads, then store them separately from your dressing. When ready to eat, toss in the cilantro lime vinaigrette and enjoy!
    • If marinated steak is more your thing, then marinate the flank steak in half of the cilantro lime vinaigrette for 30 minutes before cooking. If you have the time, this extra step truly takes this recipe to the next level!
    close-up image of steak salad.

    Adjust This Recipe To Your Dietary Needs

    Make it Vegan/Vegetarian: Replace the flank steak with either cauliflower steaks or tofu steaks for an easy, healthy vegan meal.

    Add Cheese: If not dairy-free, sprinkle a small handful of crumbled queso fresco, or herby goat cheese into this steak salad!

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    Steak Salad with Cilantro Lime Vinaigrette

    Perfectly pan-seared steak atop a bed of fresh greens, finished off with a drizzle of tangy cilantro-lime vinaigrette! Super quick and easy, this steak salad comes together in under 15 minutes.
    Print Rate
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 15 minutes
    Servings: 4 servings

    Ingredients

    For the steak:

    • 1 pound flank steak
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 tablespoons avocado oil, or any high-heat oil

    For the salad:

    • 6 cups mixed salad greens
    • 1 ear sweet corn, sliced off the cob
    • 1 cup grape tomatoes, halved
    • 1 avocado, sliced
    • 1/2 English cucumber, chopped
    • 1/2 red onion, thinly sliced
    • small handful fresh cilantro, chopped

    For the cilantro-lime vinaigrette:

    • 1 cup fresh cilantro leaves
    • 1/2 cup olive oil
    • 2 limes, juiced
    • 1 tablespoon honey or maple syrup
    • 1 garlic clove, peeled
    • 1/2 teaspoon salt

    Instructions

    • Pat steak dry with a paper towel and season on both sides with salt and pepper, then drizzle steak in avocado oil.
    • Place steak in a hot pan, and cook about 5 minutes per side for medium-rare steak.
    • Remove steak from pan and let rest on a cutting board for at least 10 minutes, before thinly slicing against the grain.
    • Make the cilantro lime dressing by adding all ingredients to a blender or food processor and blend until smooth.
    • Make the cilantro lime dressing by adding all ingredients to a blender or food processor and blend until smooth.

    Video

    Nutrition

    Calories: 300kcal

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