Almond Date Protein Balls (Vegan & Gluten-Free)

20 Minute Meals, Breakfast, Dairy-Free, Gluten-Free, Snack, Soy-Free, Vegan

For the days when you have literally no time…

Lately, I’ve had a lot of those days. I don’t have a lot of time for breaks, and when I do, I need a BIG energy boost. Enter my Almond Date Protein Balls. I’ve been making variations of these for years, but I always come back to this recipe. Besides being delicious, they’re packed with nutrients. First, we’ve got one of my all-time favorite superfoods: chia seeds. Chia seeds are a great source of fiber and omega-3s. Then, we’ve got protein from rolled oats and almond butter. Together, they really elevate my energy levels and keep me fuller for longer. Plus, there’s no refined sugar–only dates and honey.

These protein balls are easy to pack and take on the go. Whip them up, store them in the fridge, and grab a few to stash in your purse when you’re heading out. You won’t regret it!

Prep Time: 10 minutes
Serves: 8 protein balls


  • 2/3 cup rolled oats
  • 3 tbs. almond butter (adjust for texture)
  • 2 tsp. honey (adjust for texture)
  • 2 medjool dates, pitted (or 1-2 tbs. raisins)
  • 8 almonds
  • 2 tsp. chia seeds
  • Pinch of salt
  • Pinch of cinnamon
  • Optional: 1 tsp. melted coconut oil


  1. Chop dates and almonds into small pieces.
  2. Mix all ingredients together in a medium bowl. Add more almond butter, honey, or coconut oil if mixture is too dry.
  3. Shape mixture into eight 1-inch balls. Enjoy!

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Pesto Egg Toast (Dairy-Free & Gluten-Free)

20 Minute Meals, Breakfast, Dairy-Free, Gluten-Free, Soy-Free

As TikTok once said, pesto eggs are delicious.

Eggs on toast. What a concept. In this recipe, we’re taking “eggs on toast” to a new level. Pesto eggs have been taking over the Internet, so today I decided to give it a try. I had a bunch of pesto leftover from my pesto pasta the night before (recipe linked below!), so I thought it was the perfect time to hop on the bandwagon. I have no regrets.

So, grab your favorite bread and pesto (homemade or store-bought!), and let’s get into it…

Cook Time: 4-10 minutes
Serves: 2 toasts


  • 2 eggs
  • 2 slices of toast
  • 2-3 tbs. of pesto (adjust to taste)
  • Pinch of red pepper flakes (optional)


  1. Spread pesto in a thin layer over a medium non-stick frying pan over medium-low heat. No need for oil! The oil in the pesto will prevent the egg from sticking.
  2. Crack eggs over the pesto and cover the pan. Let the eggs cook to your desired level. I like mine a little gooey and runny on the inside (about 3-5 minutes).
  3. Using a spatula, transfer the pesto egg onto your toast. Optionally top with red pepper flakes.

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Blueberry Crumble (Vegan & Gluten-Free)

Breakfast, Dairy-Free, Dessert, Gluten-Free, Soy-Free, Vegan

Ooey, gooey goodness.

It doesn’t matter what time of year it is. You have got to make this blueberry crumble. The blueberry-lemon tang is perfect for summer, and the toasty crumble can warm up any fall day. It’s sweet, nutty, juicy, and an absolute crowd pleaser. I made up this recipe for my family’s Memorial Day brunch. Turns out, they loved it. Everyone was surprised that it was actually healthy. I didn’t measure the ingredients, so I had to make it again this weekend before posting on the blog. But I’m not complaining! Made with whole and natural ingredients, this crumble delivers on both taste and health!

Prep Time: 20-25 minutes
Cook Time: 20-25 minutes
Serves: 6-8 squares



  • ¾ cups rolled oats
  • ¼ cup roasted almonds
  • 1 ½ tbs. almond butter
  • 1 ½ tbs. melted coconut oil
  • 2 tbs. maple syrup
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • 1/8 tsp. salt


  • 1 ¼ cups frozen blueberries
  • ½ tsp. lemon zest
  • 2 tbs. cup lemon juice
  • 1 2/3 tbs. coconut sugar
  • 1 tsp. arrowroot starch


  • 1/3 cup of the reserved base
  • ¼ cup rolled oats
  • 1 tbs. roasted almonds
  • 2 tsp. maple syrup
  • ¼ tsp. vanilla extract


Base Preparation:

  1. Preheat oven to 375° Fahrenheit, and line a 1.5 quart baking pan with parchment paper (or lightly grease with coconut oil).
  2. In a food processor, blend rolled oats until they form a fine flour. Add almonds, baking powder, soda, and salt, and pulse again until a fine flour forms.
  3. Add almond butter, coconut oil, and maple syrup until a crumbly dough forms. When pressed between your fingers, it should not fall apart.
  4. Reserve 1/3 cup of the dough (not packed) for making the crumble later.
  5. Press the remaining dough into the bottom of the pan, about 1-2 cm thick.
  6. Bake for 5-6 minutes until the base is set up.

Filling Preparation:

  1. Add frozen blueberries to a small pot over low heat. Let defrost and soften for 2-3 minutes.
  2. Add lemon zest, lemon juice, coconut sugar, and arrowroot starch to the pot. Stir occasionally for about 5 minutes.
  3. Turn down the heat to a medium-high simmer and let the filling reduce and thicken, about 5 minutes. Optionally, you can use a spoon to crush some of the blueberries.
  4. Let cool and start on the crumble!

Crumble Preparation:

  1. Add the reserved base dough, rolled oats, almonds, maple syrup, and vanilla extract to the food processor. Pulse until the mixture forms a coarse sand.
  2. Use your fingers to press 1/2 to 3/4 of the mixture into small chunks, about 1 cm across. This will add some texture to the crumble.


  1. Spread the blueberry filling evenly over the base.
  2. Distribute the crumble chunks and remaining “coarse sand” mixture over the blueberry filling. I like to let some of the blueberry still peek through.
  3. Bake for 10-12 minutes, or until the crumble is lightly toasted or browned on top.
  4. Let cool completely before enjoying!

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Easy Asparagus Frittata (Dairy-Free & Gluten-Free)

Breakfast, Dairy-Free, Entree, Gluten-Free, Nut-Free, Soy-Free

A quick and easy party pleaser!

Frittata, a.k.a. a simple and delicious way to clean out your fridge. After planning a last-minute brunch, it was a relief to have this quick and simple dish ready to go! I threw in my favorite veggies, but you can really mix up this frittata with anything you’ve got. Bell peppers, broccoli…whatever you have on hand! It’s a “kitchen sink” sort of deal. Quick, easy, and SO GOOD.

Plus, your friends and family will never know just how easy this frittata is to whip this up…

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 6-8 slices


  • 6 eggs
  • 14-16 asparagus stalks
  • 2-3 medium Bella mushrooms
  • 5-8 cherry tomatoes
  • 1/4 medium yellow onion
  • 1/3 cup cooked, roughly crumbled sausage (your choice of meat or vegan)
  • 4-5 basil leaves
  • 1-1 1/2 tsp. salt (adjust to taste)
  • 1/2-1 tsp. black pepper (adjust to taste)



  1. Preheat oven to 350° Fahrenheit and lightly oil medium cast iron skillet.
  2. In a medium bowl, whisk eggs until light and fluffy.
  3. Dice mushrooms, tomatoes, and onion into 1/2 to 1 cm pieces. Cut basil leaves into strips or small pieces. Stir into to egg mixture with salt and pepper.
  4. Pour egg mixture into cast iron skillet.
  5. Cut asparagus stalks to 1/2 the diameter of the skillet. Toss lightly with oil before arranging in circular pattern on top of the egg mixture.


  1. Bake for 12-15 minutes or until egg mixture has set up and is lightly browned. The frittata will continue to cook once removed from the oven.

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FLUFFIEST Banana Bread (Vegan & Gluten-Free)

Breakfast, Dairy-Free, Dessert, Gluten-Free, Soy-Free, Vegan

Not your average quarantine banana bread…

In case you didn’t make banana bread fifty times during quarantine, I have a new recipe for you. Meet classic banana bread’s younger, hotter sister: vegan, gluten-free FLUFFY banana bread. I was originally inspired by a recipe that my manager shared with me three years ago. I’ve tinkered around with the ingredients and measurements for years, but it never turned out just right until last year. I accidentally forgot to add the flax egg to my batter and boom. Game. Changer. No flax eggs = more fluffiness + more deliciousness.

The whole process is quick, easy, and so worth it.

Prep Time: 15 minutes
Cook Time: 40-50 minutes
Serves: 8 slices



  • 2 cups oat flour (I blend rolled oats in my food processor until it becomes a fine flour)
  • ½ cup rolled oats
  • 2 tsp baking power
  • 1 tsp baking soda
  • ½ tsp salt


  • 3 small-medium bananas (ripe, brown, and smushy!)
  • ¼ cup almond butter
  • 2 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • ¼ cup coconut sugar (I don’t have a sweet tooth, so if you do, I would definitely double this!)



  1. Preheat oven to 350° Fahrenheit
  2. In a medium bowl, mix together the dry ingredients.
  3. In a separate bowl, mash bananas with a fork until a mushy, somewhat runny, mixture forms—small clumps are okay! Mix in the rest of the wet ingredients.
  4. Add dry ingredients to wet mixture in increments. I add the dry mixture in three to four batches. Make sure to not overmix—try to keep it as airy and fluffy as possible.


  1. Line an 8-inch bread pan with parchment paper or grease the sides lightly with coconut oil.
  2. Spoon batter into pan (lick the leftovers from your spoon!) and bake for 40-50 minutes or until golden brown.
  3. Let the banana bread cool before enjoying. The sweetness of the bananas really comes out once the bread has fully cooled.

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