I’ve seriously struggled to stay hydrated this summer! I spent the first half of the summer very pregnant, not the second half newly postpartum. So when water alone doesn’t do the trick, I love to whip up this homemade gatorade. I make a huge glass of it in the morning, then blend together one of my favorite healthy smoothies – and I head into the day feeling fueled and hydrated (despite a total lack of sleep thanks to my newborn – ha!).
What Makes This Homemade Gatorade Better Than Store-Bought
It cuts out artificial colors, high fructose corn syrup, and preservatives, giving you a refreshing drink made from wholesome ingredients while providing essential electrolytes.
Coconut water acts as a natural base, offering potassium and hydration without added sugars. I like to buy my coconut water in bulk – this is the case I buy on Amazon, totally organic for a great price.
You control the sodium with a pinch of high-mineral salt (linking to the one I buy on Amazon HERE) – crucial for electrolyte balance – but can easily tailor it to your health needs!
I love sipping my homemade gatorade out of this 32 ounce mason jar (available on amazon!) and always use the Redmond’s Real Salt in this recipe – also available on amazon!
The Importance of Electrolytes
Sodium, potassium, magnesium, and calcium are vital for hydration, muscle function, and fluid balance – especially after sweating or exercise.
Dietitians note that homemade versions help you stay hydrated and replenish lost electrolytes without the added sugars found in commercial sports drinks.
Switch Up The Flavors of This Homemade Gatorade
Looking for variety? Swap in different flavor profiles with these easy twists:
Fruit Boosts: Add fresh watermelon juice, unsweetened cranberry, or tart cherry juice for natural sweetness and flavor.
Herbal Infusions: Stir in mint, cucumber, or a slice of ginger for added freshness and digestive support.
Sweetener Options: Use maple syrup, agave, or even stevia to control sweetness without compromising taste.
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Homemade Lemon-Lime Gatorade
Stay hydrated the healthy way with this refreshing homemade lemon-lime gatorade recipe. Made with coconut water, fresh citrus juice, raw honey, and mineral-rich salt, it’s a clean alternative to store-bought sports drinks. Perfect for post-workout recovery, hot summer days, or anytime you need a natural electrolyte boost!
Ideal for lunchbox treats, post-workout energy, or whenever you’re craving a little something sweet.
What Makes This Recipe Healthy?
Medjool dates provide natural sweetness, fiber, and potassium without added sugar!
Rolled oats and peanut butter add sustained energy through complex carbs, healthy fats, and protein.
This recipe is naturally gluten-free, dairy-free, and refined sugar-free – yet taste like dessert!
Recipe Variations and Substitutions
Nut-Free: Swap in unsweetened sunflower or tahini instead of peanut butter.
Lower-Sugar: Use dark or sugar-free mini chocolate chips, or omit them entirely.
Flavor Swaps: Stir in cinnamon, cocoa powder, or shredded coconut for added depth.
Frequently Asked Questions
Can I use almond flour instead of oats? Yes! Almond flour—or any nut flour—works for a richer, low-carb version.
Will these hold together without rolling? They’ll firm up in the fridge or freezer, but rolling helps ensure they stay bite-sized.
How long do they last? Keep them refrigerated up to 2 weeks or freeze for up to 3 months for easy snacking!
5 from 2 votes
5-Ingredient Healthy Cookie Dough Date Bites
Healthy 5-ingredient cookie dough date bites! They’re vegan, gluten-free, sugar-free, and totally delicious. Whip up a batch of these healthy snacks in just a few minutes!
1/4cupchocolate chips (I recommend mini chocolate chips!)
Instructions
Add all ingredients except chocolate chips to a food processor and pulse until a dough forms. All ingredients should be very finely chopped, and mixture will appear crumbly but should stick together when pressed between your fingers.
Add in chocolate chips and give just 2 or 3 pulses to incorporate.
Use a cookie scoop to scoop mixture, then roll between your palms into balls. Place on a parchment-lined plate and refrigerate for 2 weeks or freeze for up to 3 months.
These homemade gluten-free cinnamon rolls creates deliciously sweet and fluffy buns with pull-apart edges and a soft cinnamon sugar center. With a perfectly tender texture, these cinnamon rolls are sure to be a hit, great for Christmas brunch or any special occasion and can also be made dairy-free!
Maybe I just have a sweet tooth, but I don’t know if there’s anything better than homemade freshly baked cinnamon rolls fresh out of the oven! These gluten-free cinnamon rolls are tender, soft, sweet, fluffy and taste absolutely incredible. Perfect for your holiday mornings, brunch, or any occasion!
Why You’ll Love These Gluten-Free Cinnamon Rolls
Soft & Fluffy Texture: These gluten-free cinnamon rolls straight out of the oven will leave you wanting more!
Sweet & Warm Filling: Who doesn’t love a good cinnamon flavor? These cinnamon rolls combined with the spice of cinnamon & the sweetness of brown sugar creates the perfect filling!
Great For Sharing: This is the perfect gluten-free dessert to share with your families and friends!
What You’ll Need To Make Gluten-Free Cinnamon Rolls
Gluten-Free Bread Flour: I recommend using King Arthur Gluten-Free Bread Flour (I buy it on Amazon). If you can’t find gluten-free bread flour, then you can use gluten-free all purpose baking flour in its place. However, bread flour yields fluffier and softer rolls!
Yeast: You’ll need to get your hands on some active dry yeast which will give a beautiful rise to these cinnamon rolls.
Eggs: Eggs will hold the batter together and ensure the perfect texture.
Milk & butter: I used non-dairy but if you don’t want dairy-free rolls, just use regular milk and butter!
Sugar& Powdered Sugar: I used regular white sugar, but see “Tips” section for alternatives.
Cinnamon: What’s a cinnamon roll without the cinnamon? This will be key for the filling!
Baking Powder: This will help along with the yeast to give a beautiful rise to the gluten-free cinnamon rolls!
Vanilla Extract: Along with the sugar, this will enhance the sweet flavor that will make these cinnamon rolls so good!
How To Make Homemade Gluten-Free Cinnamon Rolls
Make The Dough: Start by warming your milk to about 110° Fahrenheit in a medium bowl. With the electric mixer running on medium speed, slowly add the milk mixture into the flour mixture. Add the egg and egg yolk once the wet and dry ingredients are almost completely combined. Continue mixing to incorporate the eggs into the dough.
Make The Filling: Combine your filling ingredients and add the filling to the dough first by spreading the softened butter over the dough in an even layer. Then, evenly sprinkle the brown sugar on top of the butter and the cinnamon on top of the brown sugar.
Bake The Cinnamon Rolls: Once the oven is hot, bake the cinnamon rolls for 25-30 minutes or until they’re golden brown on top.
Tips & Adjustments When Making These Gluten-Free Cinnamon Rolls
Sugar Substitutions: If you want to make these homemade gluten-free cinnamon rolls lower in sugar, you can sub the white sugar & powdered sugar with Lankanto.
Egg Replacements: Want to make these cinnamon rolls vegan? You can try using silken tofu, flax eggs or powdered egg replacers instead of regular eggs!
Room Temperature Butter: The secret to super tender homemade cinnamon rolls is room-temperature butter beaten into the dough. This technique works best if the butter is very soft.
Storage: These rolls will stay good at room-temperature for up to 2 days, in the fridge for up to a week, and in the freezer for up to 2 months.
FAQ’S
Can I Make These Vegan?: Yes! Feel free to replace the eggs with silken tofu, flax eggs, or your favorite egg replacer instead!
Do I Need To Start Over If My Yeast & Milk Mixture Do Not Become Frothy?: Yes, the mixture frothing ensures that the cinnamon rolls will rise properly before baking and once completed ensures that your cinnamon rolls have that soft and fluffy texture.
Can I Add Extra Mix-Ins?: Yes! Feel free to add any of your favorite nuts or spices to the filling!
5 from 2 votes
Gluten-Free Cinnamon Rolls
This gluten-free cinnamon rolls recipe creates deliciously sweet and fluffy buns with pull-apart edges and a soft cinnamon sugar center. With a perfectly tender texture, these cinnamon rolls can also be made dairy-free!
Start by warming your milk in a medium bowl to about 110° Fahrenheit. Do this in either the microwave for about 30-40 seconds, or over low heat on the stove for 2 minutes.
Once milk is warm, add the active dry yeast, sugar, and melted butter. Give it a gently whisk to combine, then let that sit for a couple minutes while you continue on with the recipe.
To the bowl of an electric mixer fitted with the dough hook attachment, add the gluten-free bread flour, baking powder, baking soda, and salt. Turn the mixer on low until the dry ingredients are combined.
With the electric mixer running on medium speed, slowly add the milk mixture into the flour mixture. Once the wet and dry ingredients are almost completely combined, add in the egg and egg yolk. Continue mixing to incorporate the eggs into the dough.
Once the eggs are incorporated, turn the mixer on high speed and mix the dough for 5 minutes, until the dough is smooth and comes together in a ball.
Generously flour a work surface with the gluten-free bread flour, then press the dough on top of the flour and press/roll into a 9×13-inch rectangle.
Add the filling by spreading the softened butter over the dough in an even layer. Then, evenly sprinkle the brown sugar on top of the butter and the cinnamon on top of the brown sugar. Carefully take the long end and roll the dough up into a tight log. Slice the log into 7-8 cinnamon rolls, each about 2 inches thick.
Then, place the cinnamon rolls in a greased 9×9-inch baking dish and tightly cover the dish with plastic wrap. Place the rolls in a warm place (by a window, in a proving drawer, in the oven with the light on, etc) to rise for about 1 hour.
After the hour is up, remove the plastic wrap from the baking dish and preheat your oven to 350° Fahrenheit. Once the oven is hot, bake the cinnamon rolls for 25-30 minutes or until they’re golden brown on top. Remove the rolls from the oven and let them cool while you make the icing.
To make the cream cheese frosting, add the cream cheese, butter, powdered sugar, and vanilla extract to the bowl of an electric mixer and beat until it’s smooth and fluffy. Spread the frosting on top of your cinnamon rolls and ENJOY!
Video
Notes
Storage: These rolls will stay good at room-temperature for up to 2 days, in the fridge for up to a week, and in the freezer for up to 2 months.*Nutrition facts reflect that of one plain cinnamon roll, without cream cheese frosting.
Perfectly rich and chocolatey almond flour brownies! Super easy to make with just one bowl and 8 ingredients. These brownies are my all-time favorite grain-free, dairy-free, and healthy dessert recipe!
What You’ll Need to Make Almond Flour Brownies
Almond Flour – Duh! Almond flour is the star of this show. I highly recommend blanched super-fine almond flour for these gluten-free brownies. I use and love this Bob’s Red Mill Almond Flour in all of my almond flour recipes!
Sugar – I used coconut sugar in my almond flour brownies to make them refined sugar-free. Coconut sugar is just as sweet and tasty as regular sugar, but less processed! However, you can totally use whatever kind of sugar you have on-hand.
Chocolate Chips – Plenty of chocolate chips for these double chocolate brownies! You’ll melt one cup and beat them into the batter, then add 1/2 cup of whole chocolate chips in at the very end. The result is ultra rich and chocolatey brownies, YUM!
Tips and Tricks
Beat the eggs and sugar together until super light and fluffy. This is what gives us that crisp, crackly brownie top!
Serve these almond flour brownies warm with a scoop of cold vanilla ice cream! I just LOVE turning this dessert into brownie sundaes, such a delicious and decadent treat.
Go ahead, add a handful of chopped walnuts to these brownies if you’d like! I personally don’t see anything wrong with walnuts in brownies, so have fun and make these your own.
Adjust This Recipe to Your Dietary Needs
Make it Vegan: Simply swap the eggs for your favorite vegan egg substitute. I haven’t tested this option myself just yet, so if you do let me know how it works in the comments!
Make it Paleo: For paleo brownies, use coconut sugar in this recipe, and use either paleo chocolate chips or a chopped paleo chocolate bar. I recommend Hu Kitchen Chocolate Baking Gems!
Perfectly rich and chocolatey almond flour brownies! Super easy to make with just one bowl and 8 ingredients. These brownies are my all-time favorite grain-free, dairy-free, and healthy dessert recipe!
Preheat oven to 350° Fahrenheit and line an 8×8-inch pan with parchment paper.
In a large bowl, beat together the sugar and eggs with either a hand or stand mixer. Continue beating for 3-5 minutes, until super light and fluffy.
Add the almond flour, cocoa powder, vanilla extract, and salt. Stir until everything is just combined, careful not to over-mix.
In a separate small bowl, add the olive oil and 1 cup of chocolate chips. Microwave in 30-second intervals, stirring between each interval, until chocolate chips are fully melted.
Pour melted chocolate chips and olive oil into the brownie batter, and stir to combine. Then, fold in the remaining chocolate chips.
Pour brownie batter into prepared pan and bake for 30-35 minutes, or until the center is just barely set. Remove from oven and let cool completely before slicing into squares.
Video
Notes
These almond flour brownies will stay fresh in an airtight container, at room temperature, for up to 1 week. That is… if they last that long!
Before my husband and I started dating, he ate chipotle everyday. And when I say everyday.. I mean, EVERY single day! The chipotle employees by his office knew him and his order by heart. Ya, it was pretty bad. So when things between us got more serious, I urged him to quit his chipotle habit and enjoy homemade tacos bowls instead!
Now, for the last 3 years, these ground beef taco bowls have been a staple in our weekly dinner rotation. These, along with my healthy teriyaki chicken and rice bowls and my blackened salmon and coconut rice bowls (SO GOOD!). We love any meal in a bowl. Can you tell?? We also require lots of protein (my husband’s chipotle order included “double protein”), and LOTS of flavor. These ground beef taco bowls with cilantro lime cream check all those boxes!
What You’ll Need to Make These Taco Bowls
Cilantro: Fresh cilantro adds a pop of color and fresh flavor to both the cilantro lime rice and crema, enhancing the overall taste of the dish! If you don’t like cilantro, feel free to leave it out of this recipe altogether. But, if you’re like me, you can totally add extra fresh cilantro to suit your cravings. Fresh Lime Juice: Use freshly squeezed lime juice to brighten up the cilantro lime rice and crema. It adds a refreshing zing that complements the savory components of the dish. And if you don’t have fresh limes, bottle lime juice works too. Ground Beef: Choose lean ground beef for a healthier option. Browned to perfection and seasoned with taco seasoning, it forms the hearty base of these taco bowls. Or, if you prefer, use ground turkey instead! Taco Seasoning: A packet of taco seasoning infuses the ground beef with rich, savory flavors and spices, taking these bowls to the next level!
Tips and Tricks
For extra flavor, char the frozen corn in the skillet until it’s tender and slightly charred. This adds a delicious smoky off-the-grill type flavor to the dish!
Allow the seasoned ground beef to simmer in the taco seasoning sauce for a few minutes. This helps the flavors meld together and creates a rich, saucy texture. YUM!
Get creative with your toppings! Add your favorite garnishes such as sliced avocado, diced tomatoes, or a dollop of guacamole to personalize your taco bowls.
Can You Meal Prep These Taco Bowls?
Of course you can! Prep these taco bowls ahead of time and divide everything except the cilantro lime crema between four large containers. Store the crema separately, then when ready to eat, reheat your bowls for 30 seconds in the microwave and drizzle the crema on top.
Adjust This Recipe to Your Dietary Needs
Make it Dairy-Free: To make this recipe dairy-free, simply replace the Greek yogurt in the cream with your favorite non-dairy Greek yogurt or non-dairy sour cream! I’ve used Kite Hill non-dairy sour cream to make this recipe and it turned out great.
Make it Vegan: For vegan taco bowls, take the dairy-free option above and swap out the ground beef for either a can of drained lentils, crumbled tofu, or finely chopped mushrooms. These are also great high protein vegan swaps!
Make it Paleo: Replace the white rice with cauliflower rice and substitute the Greek yogurt in the cilantro lime crema for 1/2 cup avocado oil mayonnaise instead.
5 from 2 votes
Ground Beef Taco Bowls with Cilantro Lime Crema
Fresh, flavorful, and fully loaded ground beef taco bowls with a cilantro lime crema! Ditch the takeout this week and make this delicious and healthy meal at home. Cilantro lime rice, seasoned ground beef, sautéed corn and veggies, and an irresistibly creamy and tangy cilantro lime crema – YUM!
Make the cilantro lime crema by adding all ingredients to a bowl and mixing it together. Cover the bowl and place in the refrigerator while you prep the rest of your ingredients.
Cook the cilantro lime rice by adding all ingredients to a medium pot and placing it over high heat. Bring the rice to a bowl, then as soon as it’s boiling reduce the heat to low and cover the pot with a lid. Leave the rice to cook with the lid on for 15 minutes, then remove the lid, remove it from the heat, and set the rice aside.
Place a large skillet over medium heat, add a tablespoon of oil to the skillet then add in the frozen corn. Sauté corn for 3-5 minutes, or until it’s tender and slightly charred. Remove corn from the skillet and set aside.
Next, add the sliced peppers and onions to the hot skillet (still over medium heat), and sauté those for 5-7 minutes or until soft and cooked to your liking. Remove the peppers and onions from the skillet and set aside.
Last, add the ground beef to the hot skillet with a big pinch of salt. Cook the beef until it’s no longer pink, breaking it up into small pieces with a large spoon as it cooks.
Once the beef is cooked through, add in your packet of taco seasoning and 1/3 cup of water. Reduce the heat to low and let the ground beef simmer for 5 minutes, or until the taco seasoning sauce has thickened.
Assemble your bowls by adding chopped lettuce to 4 bowls, then diving up the cooked corn, peppers and onion, ground beef, pico de gallo, and sliced avocado between four bowls.
Finish off each bowl with a drizzle of cilantro lime cream and enjoy!