livesimplyhealthy

Thai Peanut Curry

December 1, 2022 by livesimplyhealthy 4 Comments

Thai Peanut Curry with Mung Beans!

This Thai Peanut Curry with Mung Beans is rich and creamy. It features red peppers, sweet potatoes, Thai red curry paste, creamy peanut butter, and coconut milk. This flavourful dish has quickly become one of our favourites. We like to serve it over rice. Enjoy!

For similar style recipes, try my West African Peanut Stew, Mung Bean Curry, or Sweet Potato and Lentil Curry.

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!

Thai Peanut Curry Vegan

Thai Peanut Curry

Creamy Thai Peanut Curry with mung beans

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 50

Course Entree

Servings 6

Ingredients

1/2 tablespoon olive oil
2-3 cloves garlic minced
1 medium onion diced
1 inch knob of ginger minced
1 medium red pepper diced
3-4 medium sweet potatoes diced
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon coriander
1 tablespoon Thai red curry paste
1 1/2 cups dried mung beans soaked and drained
1 tablespoon soy sauce
1 400ml can of full fat coconut milk
1 cup water
1/2 cup natural creamy peanut butter
1 bunch kale chopped
1/2 - 1 bunch of cilantro depending on taste preference
1/2 cup chopped peanuts

Instructions

Heat a large pot over medium heat. Add the olive oil. Add the garlic, onion, ginger, red pepper, sweet potato, salt, pepper, dried coriander, and Thai red curry paste. Stir to combine and sauté over medium heat for 10-12 minutes, until the onions are translucent.
Reduce heat to medium-low. Add the mung beans, soy sauce, coconut milk, water, and peanut butter. Stir to combine and let simmer over medium to low heat until the sweet potatoes and mung beans are soft, about 20-25 minutes.
Turn off the heat and add the kale, cilantro, and peanuts. Stir to combine and let the greens gently wilt in the heat for about 5 minutes. Serve over rice and enjoy!

Notes

In place of mung beans you could use lentils, it's just as tasty!

Save this recipe for later!

Mexican Rice Soup with Beans

November 20, 2022 by livesimplyhealthy 2 Comments

Mexican Rice Soup with Beans!

This cozy and nourishing Mexican Rice Soup with Beans is one of my favourite winter meals. It is hearty, nourishing, and comforting. This meal comes is so simple to make and comes together quickly in one pot.

Rice, mixed beans, spinach, and warming spices come together to create this flavourful soup. The ingredients are all vegan and gluten-free. I like to serve this soup with a dollop of cashew cream or vegan sour cream. It would also be delicious served with avocado and tortilla chips.

For more nourishing soup recipes, try my Vegetable Chickpea and Rice Soup or Sweet Potato Lentil Soup.

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!

Mexican Rice Soup with Beans

5 from 2 votes

Print Recipe Pin Recipe

Ingredients

2 teaspoons olive oil
1 medium onion , diced
3-4 cloves of garlic , minced
1 cup celery , diced
1 teaspoon sea salt
1 teaspoon pepper
2 cups vegetable broth , or water
2 cups water
1 1/2 cups dried rice
One 400 ml can of full fat coconut milk
One 660 ml jar of tomato sauce
Two 398 ml cans of mixed beans of choice , or about 1 1/2 cups dried beans, soaked and cooked in advance
1/2 teaspoon dried chipotle
1 teaspoon smoked paprika
1/2 teaspoon chilli flakes
1/2 teaspoon chill powder
1 handful of chopped spinach , optional
1/4 cup sliced green onions

Instructions

Add olive oil to a large pot over medium heat. Add the onion, garlic, and celery. Season with the sea salt and pepper and stir until combined. Saute over medium heat until soft, about 5-7 minutes.
Once soft, add the vegetable broth, water, dried rice, coconut milk, tomato sauce, and cooked beans. Season with dried chipotle, smoked paprika, chili flakes and chili powder. Stir until combined. Reduce heat to medium-low and let simmer until the rice is fully cooked, about 20 minutes.
Turn off the heat and add the spinach and green onions. Stir to combine and let the heat gently wilt the spinach. Serve immediately.

Notes

I used a mix of black beans, red kidney beans, and black eyed beans, but any beans will work here.

Feel free to serve alone or garnish with sour cream or cashew cream and avocado.

Save this recipe for later!

Vegan White Chocolate Cranberry Cookies

November 13, 2022 by livesimplyhealthy 1 Comment

Vegan White Chocolate Cranberry Cookies!

Sweet white chocolate and tart cranberries make the perfect combination in this easy cookie recipe. These Vegan White Chocolate Cranberry Cookies are soft and chewy, and make a perfect holiday or winter treat.

Made from a base of almond flour and naturally sweetened with maple syrup, these cookies are vegan, gluten-free, and refined sugar-free. The dough comes together in minutes and takes almost no time to bake, making these a perfect treat to make over the holidays!

For more vegan & gluten-free holiday cookies, try my White Chocolate Peppermint Bark, Gingerbread Cookies, or Sugar Cookies.

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!

Vegan White Chocolate Cranberry Cookies

Vegan White Chocolate Cranberry Cookies

Soft and chewy cookies with white chocolate chunks and dried cranberries

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 12

Cook Time 10

Total Time 22

Course Dessert, Snack

Servings 14

Ingredients

2 cups almond flour
1 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup coconut oil melted
1/2 cup maple syrup
1 teaspoon vanilla
1 tablespoon almond butter
1/2 cup vegan white chocolate chunks (I used Zazubean)
1/4 cup dried cranberries

Instructions

Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Add the almond flour, baking soda, and salt to a large bowl. Stir to combine.
Add the melted coconut oil, maple syrup, vanilla, and almond butter. Stir until well combined. Add the white chocolate chunks and dried cranberries and stir again. Place in the fridge to chill for 15 minutes.
Preheat your oven to 350 degrees Fahrenheit. Remove the chilled dough from the fridge and roll into 14 even sized balls. Place the dough balls on the prepared baking sheets. Press the cookies gently with the palm of your hand to flatten them slightly. Do not flatten them completely as they will spread out on their own.
Bake in the preheated oven for 9-13 minutes, or until slightly golden on the edges but still somewhat soft in the centre. Let cool completely.

Save this recipe for later!

Copycat Costco Quinoa Salad

November 6, 2022 by livesimplyhealthy 7 Comments

Copycat Costco Quinoa Salad!

This Copycat Costco Quinoa Salad is light and refreshing. If you’re a fan of the Costco quinoa salad, this is going to be your new favourite recipe. Not only is it super quick to make, but it is made with wholesome ingredients that you can control. The result is a salad that tastes just like the Costco one, but fresher! Feel free to switch up the veggies and fresh herbs to make tons of flavour variations.

This recipe comes together very quick and easy. Simply cook your quinoa and mung beans according to package directions, and then add in the dressing and veggies! If you don’t have mung beans on hand, you could also use lentils. The original Costco salad uses both mung beans and lentils, but I opted to use the mung beans which are more prominent to make it easy. Enjoy this as an entree or fresh and summery side dish!

For more easy recipes, try my Cheesy Broccoli Rice Casserole or Shawarma Salad with Chickpeas.

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!

Copycat Costco Quinoa Salad

Copycat Costco Quinoa Salad

Light and refreshing quinoa salad

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 19

Total Time 29

Course Appetizer, Entree

Servings 6

Ingredients

1 1/2 cups dried quinoa
3/4 cup dried mung beans
1 medium tomato , diced
1 medium bell pepper , diced
1/2 medium cucumber , diced
1 bunch parsley , diced
Juice of 1 medium lemon
1 tablespoon apple cider vinegar
1/4 cup olive oil
1 teaspoon sea salt
1 teaspoon pepper

Instructions

Cook the quinoa and mung beans separately according to your package directions. Set aside to cool.
In a large bowl, add the cooled quinoa and mung beans, tomato, bell pepper, cucumber, parsley, lemon juice, apple cider vinegar, olive oil, sea salt, and pepper. You can also add any fresh herbs you have on hand. Stir to combine. Let chill in the fridge for 10-15 minutes to allow the flavours to merge.

Save this recipe for later:

Healthier Vegan Twix Bars

October 10, 2022 by livesimplyhealthy 9 Comments

Healthier Vegan Twix Bars!

These Healthier Vegan Twix Bars are a healthier take on the original candy bar, but just as decadent. This dessert features flaky shortbread, date caramel sauce, and dark chocolate all layered together. The result is a sweet, sticky, and indulgent dessert.

This recipe is made vegan, gluten-free, and refined sugar-free. I use almond flour to create the naturally gluten-free shortbread base, and a combination of dates and maple syrup for natural sweeteners. I use Zazubean 90% dark chocolate for a refined-sugar free chocolate.

For more healthier candies and chocolates, try my Snickers Bars, Chocolate Caramel Turtles, or Chocolate Peanut Butter & Jelly Cups.

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!

Healthier Vegan Twix Bars

Flaky shortbread, date caramel, and dark chocolate layered together

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Total Time 40

Course Dessert

Servings 16

Ingredients

Shortbread Base

2 1/2 cups almond flour
1/2 cup coconut oil, melted
2 tablespoons maple syrup
1/4 teaspoon sea salt

Caramel Layer

1 cup pitted Medjool dates
1/2 cup coconut cream, from a full fat can of coconut milk
1/4 teaspoon sea salt
1 teaspoon vanilla

Chocolate Layer

8 oz dark chocolate, melted

Instructions

Preheat your oven to 325 degrees Fahrenheit and line a 9x9 baking dish with parchment paper. Set aside.
To prepare the shortbread base, add the almond flour, melted coconut oil, maple syrup, and sea salt to a small bowl. Stir until combined. Press the mixture evenly into your prepared baking dish. Bake in the pre heated oven for 19-22 minutes, until golden. Let cool completely.
Meanwhile, prepare the caramel layer by adding the pitted dates, coconut cream, sea salt, and vanilla to a blender. Blend until smooth. Pour evenly over the cooled shortbread and set in the freezer to chill.
Melt the dark chocolate and pour over the set date caramel layer. Place in the fridge to chill for at least 1 hour. Slice into 16 bars and enjoy. Store in the fridge or freezer.

Save this recipe for later!

Mini Vegan Pumpkin Cupcakes

October 8, 2022 by livesimplyhealthy 1 Comment

Mini Vegan Pumpkin Cupcakes!

These Mini Vegan Pumpkin Cupcakes are soft and fluffy! They are a perfect alternative to pumpkin pie for Thanksgiving dinner. The cupcake is light, fluffy, and seasoned with cinnamon and nutmeg. I serve these pumpkin cupcakes with a vanilla coconut whip cream for the perfect pumpkin pie like feeling.

This recipe is made vegan, gluten-free, and refined sugar-free. I use a combination of oat and coconut flour for a naturally gluten-free base, and coconut sugar and maple syrup for natural sweeteners. Feel free to substitute coconut sugar for raw cane sugar or any dry sweetener.

For more pumpkin recipes, try my Mini Pumpkin Pies and Pumpkin Pie Cookies!

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!

mini vegan pumpkin muffins

Mini Pumpkin Cupcakes

Light and fluffy mini pumpkin cupcakes with coconut whip cream

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Total Time 40

Course Dessert

Servings 42

Ingredients

3 flax eggs , (3 tablespoons ground flax + 9 tablespoons water)
1 cup pureed pumpkin
1/4 cup maple syrup or honey
1/4 cup coconut sugar
1/2 cup olive oil
1/2 cup coconut milk
2 teaspoons vanilla
4 tablespoons apple cider vinegar
2 1/2 cups oat flour , (2 1/2 cups oats ground into a flour)
1/2 cup coconut flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg

Coconut Whip Cream

Coconut cream from two 400 ml cans of chilled full-fat coconut milk ,the thick white part
1 tablespoon maple syrup
1 teaspoon vanilla
1/2 teaspooon cinnamon

Instructions

Line 2 mini muffin tins with 42 mini silicone or paper muffin liners and set aside. Alternatively line a regular muffin tin with 20 silicone of paper muffin liners. Preheat oven to 350 degrees Fahrenheit.
In a small bowl, prepare the flax eggs by adding the ground flax and water and stir until combined. Allow to thicken for 5 minutes.
Once thickened, add the pumpkin puree, maple syrup, coconut sugar, olive oil, coconut milk, vanilla, and apple cider vinegar. Stir until combined.
Add the oat flour, coconut flour, baking soda, baking powder, cinnamon, and nutmeg. Stir until combined.
Scoop the batter evenly into the 42 prepared muffin cups. Bake in the preheated oven for 19-21 minutes, or until slightly golden. If baking regular muffins, bake for 27-29 minutes. Cool completely when done.
Meanwhile, prepare the coconut whip cream. Scoop the thick, white coconut cream into a small bowl or stand mixer. Add the maple syrup, vanilla, and cinnamon. Whip with a hand held beater or stand mixer until thick. Set in the fridge to chill.
Once the cupcakes have cooled completely and the whip cream has chilled, pipe or dollop the whip cream onto each cupcake. Enjoy.

Save this recipe for later!

Peanut Butter Blossom Cookies

September 11, 2022 by livesimplyhealthy 7 Comments

Peanut Butter Blossom Cookies!

Peanut Butter Blossom Cookies Vegan

Peanut Butter Blossom Cookies Gluten-Free

Before baking the cookies, slightly flattened.

After baking the cookies, with the chocolate squares added.

Rich and delicious Peanut Butter Blossom Cookies, made healthier. These cookies feature a soft and chewy peanut butter cookie with a melted square of chocolate in the center of each one. They’re so rich and satisfying you only need one! What goes better than peanut butter and melted chocolate?

These cookies are made healthier than the original by using whole food ingredients like almond flour, natural peanut butter, naturally sweetened maple syrup, and dark chocolate. This recipe is vegan, gluten-free, and refined sugar-free. Enjoy!

For more chocolate peanut butter recipes, try my Brownies with Peanut Butter Frosting, Mini Chocolate Peanut Butter Pies, or Peanut Butter & Jelly Chocolate Cups.

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!

Peanut Butter Blossom Cookies Vegan

Peanut Butter Blossom Cookies

Rich peanut butter cookies with melted dark chocolate

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course Dessert

Servings 22 cookies

Ingredients

1 cup almond flour
1 teaspoon baking soda
¼ teaspoon sea salt
½ cup maple syrup
1 teaspoon vanilla
1 cup creamy natural peanut butter
24 squares of dark chocolate

Instructions

Line two baking sheets with parchment paper or a silicone baking mat. Set aside. Preheat your oven to 325 degrees Fahrenheit.
In a small bowl, add the almond flour, baking soda, and sea salt. Stir until combined. Add the maple syrup, vanilla, and peanut butter. Stir until combined and place in the fridge to chill for 10 minutes.
Remove dough from the fridge and roll into 24 even sized balls. Place the balls on your prepared baking sheets and press each ball gently with your hand to slightly flatten it. Note that these cookies will not spread very much.
Bake the cookies in your preheated oven for 9-11 minutes, until slightly golden. Remove from the oven and immediately place one square of chocolate in the centre of each cookie. Allow the chocolate to melt and then cool before enjoying.

Save this recipe for later!

Peanut Butter Blossom Cookies Vegan

Mini Vegan Strawberry Crumble

September 4, 2022 by livesimplyhealthy 5 Comments

Mini Vegan Strawberry Crumble

These Mini Vegan Strawberry Crumbles scream summertime. They are sweet and perfect served with a scoop of vanilla ice cream. This recipe is vegan, gluten-free, and refined sugar-free. I used almond flour and gluten-free oats as the base, and maple syrup for a natural sweetener. These individual crumbles may be a healthier take on the classic, but they taste just as sweet and indulgent! Try this Mini Vegan Strawberry Crumble recipe with freshly picked strawberries for the perfect summer dessert!

For more summer treat recipes, try my Strawberry Cheesecake Bites, Peach Crumble, or Chocolate Chip Cookies.

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!

Mini Vegan Strawberry Crumble

Individual strawberry crumbles with a gluten-free topping

5 from 3 votes

Prep Time 10

Cook Time 20

Total Time 30

Course Dessert

Servings 4

Ingredients

1/2 cup almond flour
3/4 cups oats, certified gluten-free if needed
1 teaspoon cinnamon
2 tablespoons maple syrup
3 tablespoons coconut oil, melted
2 cups sliced strawberries

Instructions

Line a cupcake tray with 4 silicone cupcake liners. Preheat your oven to 325 degrees Fahrenheit.
To prepare your crumble topping, add your almond flour, oats, and cinnamon to a small bowl and stir to combine. Add the maple syrup and coconut oil. Stir until combined. Set aside.
Add your sliced strawberries evenly into your 4 prepared cupcake liners. Crumble your oat mixture evenly on top of the strawberries.
Bake in your preheated oven for 19-21 minutes, until the strawberries are soft and crumble topping is golden brown. Let cool slightly before serving.

Save this recipe for later!

Vegan Strawberry Muffins

August 31, 2022 by livesimplyhealthy 4 Comments

Vegan Mini Strawberry Muffins!

These Vegan Strawberry Muffins are so soft and delicious. They’re the perfect snack to make during the summer months when fresh strawberries are in season. They’re soft, fluffy, and moist.

These muffins are vegan, gluten-free, and refined sugar-free. I used a combination of oat flour and coconut flour to achieve the light and fluffy texture, and maple syrup or honey as a natural sweetener.

These muffins taste of delicious vanilla and strawberries, however you could use any fruit in season! You could also top these muffins with some chopped almonds or oats for an added crunch.

For more healthy muffin recipes, try my Cinnamon Roll Muffins, Banana Chocolate Chunk Muffins, or Blueberry Oatmeal Muffins.

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!

Mini Strawberry Muffins Vegan

Vegan Strawberry Muffins

Soft and fluffy mini strawberry muffins

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Snacks

Servings 32

Ingredients

3 flax eggs ,3 tablespoons ground flax meal + 9 tablespoons water
2½ cups oat flour , 2½ cups oats blended into a fine flour
½ cup coconut flour
2 teaspoons baking soda
2 teaspoons baking powder
½ cup maple syrup or honey
4 tablespoons apple cider vinegar
1/2 cup coconut milk , from a 400 ml can of coconut milk
1 teaspoon vanilla
½ cup olive oil
1/2 cup diced strawberries

Instructions

Preheat your oven to 350 degrees Fahrenheit and prepare a silicone mini muffin tray, or line two regular sized muffin trays with silicone liners.
Prepare your flax eggs by mixing the flax meal with the water in a small bowl and set aside to thicken.
In a large bowl, add your oat flour, coconut flour, baking soda, and baking powder. Stir until combined. Add the prepared flax eggs, maple syrup, apple cider vinegar, coconut milk, vanilla, and olive oil. Stir until well combined and smooth.
Gently stir in the strawberries. Scoop the mixture evenly into 32 mini muffin liners, or 14 regular sized muffin liners.
Bake in your preheated oven for 19-21 minutes, (about 22-24 minutes for regular muffins) until slightly golden and an inserted toothpick comes out clean.

Save this recipe for later!

Easy Vegan Granola Bars

June 23, 2022 by livesimplyhealthy 8 Comments

Easy Vegan Granola Bars!

These Easy Vegan Granola Bars are tasty, customizable, and super quick to make. They’re no bake and can be made with whatever add ins you like. I love dark chocolate chunks and pumpkin seeds or salted almonds. You could also add your favourite dried fruit. These bars come together in minutes and are vegan, gluten-free, and refined sugar-free.

You’ll need oats, honey or maple syrup, peanut butter, shredded coconut, and your toppings of choice. These bars come together in minutes and are perfect for a snack on-the-go.

For more healthy snack ideas, try my Chocolate Chip Oatmeal Cookies, Banana Chocolate Chunk Muffins, Chocolate Energy Balls.

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!

Easy Vegan Granola Bars

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Servings 8

Ingredients

1/4 cup honey or maple syrup
1/3 cup natural peanut butter melted
1 teaspoon vanilla
1 cup oats
1/3 cup shredded coconut
1/4 cup dark chocolate chips
1/4 cup pumpkin seeds or chopped almonds
Pinch of sea salt

Instructions

Line a loaf pan with parchment paper and set aside.
Add the honey, melted peanut butter, and vanilla to a small bowl and stir to combine.
Add the oats, shredded coconut, dark chocolate chips, pumpkin seeds, and pinch of sea salt and stir until fully combined. Pour the mixture into your prepared loaf pan and press firmly into an even layer. You can lightly moisten your fingers with water to help press the mixture into your pan without sticking. Place in the fridge to set for an hour.
Remove from the fridge and cut into 8 granola bars.

Save this recipe for later:

« Previous Page