Continued, Instant Loss Cookbook

DESSERTS,
DRINKS,
and
SHAKES

apple “pie” à la mode

serves 4 to 6
This is a lighter version of homemade apple pie with dairy-free vanilla ice cream. It’s warm and comforting, and will make your home smell like autumn!

2 large red apples, cored, peeled, and sliced

1 tablespoon ghee or coconut oil

1 tablespoon pure maple syrup

1½ teaspoons ground cinnamon

¼ teaspoon ground nutmeg

¾ cup gluten-free granola, plus more for serving

Pinch of sea salt

Dairy-free vanilla ice cream (this page, variation of Peaches and Cream Ice Cream)

Place the apples in a pressure cooker and add in the ghee. Pour the maple syrup over top, then sprinkle with cinnamon and nutmeg. Add the granola and salt.
Place the lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 5 minutes.
When the cooker beeps to let you know it’s finished, switch the pressure knob from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes—it’s hot.
Open the lid and scoop out the apples. Serve with ice cream and a sprinkle of granola.

chocolate-covered mixed nut clusters

makes 20 ounces
Chocolate with mixed nuts was one of my favorite go-to snacks while I was losing weight. I love to convert my pressure cooker into a double boiler to make my own little snack clusters. It satisfies the sweet tooth and it’s easier than making them on the stovetop!

1 cup dairy-free chocolate chips

1 tablespoon ghee or coconut oil

2½ cups mixed nuts

Add-ins: dried cranberries or blueberries, sunflower seeds, pumpkin seeds

Pour about 2 cups water in a pressure cooker and place inside a shallow 3-quart glass or stainless steel bowl, like a double boiler. The bottom of the bowl should not touch the water. Line a baking sheet with parchment.
Using the display panel, select the SAUTE function. Press the SAUTE button until the display says MORE.
Add the chocolate chips and ghee to the bowl. Whisk until the chocolate has melted, about 5 minutes. Using a rubber spatula, stir in the nuts and any add-ins.
Transfer silver-dollar-size clusters of chocolate to the prepared baking sheet.
Refrigerate for 1 hour. When hard, store in a glass container in the refrigerator for up to 6 months.

guilt-free brownies

makes 10
Shhh, there are black beans in this recipe, but if you don’t tell, no one will ever know! Black beans are a fantastic flour substitute. You can also substitute applesauce for the oil in this recipe to achieve even fewer calories and less fat. These are chocolatey, fudgy, and delicious.

1¼ cups cooked black beans, homemade (this page) or canned, rinsed and drained

3 eggs

½ tablespoon pure vanilla extract

¼ teaspoon sea salt

3 tablespoons extra-virgin coconut oil

¼ cup raw unfiltered honey or pure maple syrup

3 tablespoons cacao powder

½ teaspoon baking powder

¼ teaspoon baking soda

¼ cup dairy-free chocolate chips

Place all the ingredients in a high-powered blender or a food processor and process until smooth.
Coat with cooking spray a 6-cup baking dish that fits inside your pressure cooker. Add the batter, spread out in the dish, and cover with foil.
Put the trivet in the pressure cooker, then pour in 1 cup water. Place the baking dish on the trivet.
Place the lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 45 minutes.
When the cooker beeps to let you know it’s finished, switch the pressure knob from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes—it’s hot.
Open the lid and wait 5 minutes for the brownies to cool, then cut into 10 pieces and transfer to a plate to enjoy!

gluten-free oatmeal cookies

makes 16 cookies
My grandma has a traditional oatmeal cookie recipe that our entire family loves. But I adapted her recipe to fit our new gluten-free lifestyle. This is one of my boys’ favorites, so I love that I can still make my grandma’s, even if slightly modified. Take your pick of filling, whether raisins, chocolate chips, dried cranberries, or dried blueberries—they all work great!

1 cup gluten-free quick-cooking oats

1 cup (packed) almond flour

¼ cup organic raw honey

1 egg

2 tablespoons coconut oil, solid or melted

½ teaspoon baking soda

½ teaspoon ground cinnamon

Pinch of sea salt

1 teaspoon pure vanilla extract

¼ cup raisins, dairy-free chocolate chips, dried cranberries, or dried blueberries

Preheat the oven to 375°F. Lightly coat a cookie sheet with coconut oil spray.
Place all the ingredients, except for the raisins and other add-ins, in a bowl. Use a hand or a stand mixer to combine until smooth. Stir in the raisins, chocolate chips, or berries.
Using a 1½ tablespoon cookie scoop, form the dough into balls and place on the prepared sheet. Lightly press the tops until they flatten into ½-inch disks.
Bake for 8 to 10 minutes, or until golden and cooked through. Let cool a few minutes, then transfer to a rack to cool completely.

chocolate chip cookies

makes 10 cookies
This is a lifestyle change, not a diet! Here, you just substitute the traditional ingredients with healthier alternatives and remember to control your portions. My tip? Freeze these cookies (and other desserts) in individual serving sizes so you’re not tempted to eat them all at once.

1 cup (packed) almond flour

2 tablespoons coconut sugar

1 tablespoon pure maple syrup

1 egg

1 teaspoon pure vanilla extract

¼ teaspoon baking soda

¼ teaspoon sea salt

¼ cup dairy-free chocolate chips

Preheat the oven to 350°F. Lightly coat a cookie sheet with coconut oil spray.
Place the flour, sugar, maple syrup, egg, vanilla, baking soda, and salt in a food processor. Process on high for 10 to 15 seconds, or until well combined. Stir in the chocolate chips.
Using a 1½ tablespoon cookie scoop, transfer the batter to the prepared sheet; you should get 10 balls. Press gently on the tops to flatten the balls into disks.
Bake for 10 minutes, or until lightly browned. Let cool slightly, then transfer the cookies to a rack to cool completely.

peanut butter blondies

makes 16 blondies
These blondies are made with chickpeas! Using legumes instead of flour is one of my favorite ways to give our old favorites a healthy makeover, upping the protein and fiber content in the process. If you have a nut allergy, you can use a seed butter, like sunflower seed butter, to make this recipe as well.

2 cups cooked chickpeas, homemade (this page), or canned, rinsed and drained

¼ cup organic peanut, almond, or sunflower butter

¼ cup organic raw honey

1 teaspoon pure vanilla extract

¼ teaspoon sea salt

¼ teaspoon baking powder

⅛ teaspoon baking soda

¼ cup dairy-free chocolate chips

Preheat the oven to 350°F. Coat an 8-inch square baking dish with coconut oil.
Place all the ingredients, except the chocolate chips, in a food processor and blend until smooth. Your batter will be very thick and sticky, like brownie batter. Stir in the chocolate chips by hand.
Spread the batter into the prepared dish and smooth the top.
Bake for 35 minutes, or until lightly golden. Let cool briefly then cut into 16 pieces. Let cool before serving.

note:

If using canned chickpeas, make sure that they don’t have any salt added.

double chocolate blender cake

serves 8 to 10
This fluffy little cake tastes just like a chocolate cupcake. Light, airy, and gluten free, it has banana and honey instead of sugar for sweetness. I’ve given the instructions for cooking in a pressure cooker, but see also the oven alternative below.

1 medium to large ripe banana

2 eggs

2 tablespoons coconut oil, melted or solid

2 tablespoons organic raw honey

3 tablespoons cacao powder

1 cup gluten-free old-fashioned rolled oats

½ cup (packed) almond flour

1 teaspoon baking soda

1 teaspoon pure vanilla extract

¼ teaspoon sea salt

¼ cup dairy-free chocolate chips

Coat a 6-cup Bundt pan with coconut oil spray.
Place all the ingredients in a high-powered blender and blend on high until the mixture forms a smooth batter. Pour the batter into the pan and cover with foil.
Pour 1 cup water into a pressure cooker. Place the pan on the trivet and gently lower it into the cooker.
Place the lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 30 minutes.
When the cooker beeps to let you know it’s finished, switch the pressure knob from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes—it’s hot.
Open the cooker and gently remove the cake. Allow it to cool for 5 minutes before flipping the cake over onto a cake stand and serving.

variation

If you prefer, this cake can be baked in the oven instead. Preheat the oven to 350°F and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes before flipping the cake over onto a cake stand for serving.

no-cheese cake with raspberry coulis

serves 10
Cheesecake without the cheese? Yes, it can be done! I love a cheesecake that is creamy and tart, and not too heavy. This one is indulgent, but its ingredients are cleaner than what you’ll find at a restaurant. And it is perfectly complemented by the Raspberry Coulis, made from fresh, whole berries.

for the crust:

¼ cup coconut flour

2 tablespoons (packed) almond flour

½ teaspoon ground cinnamon

¼ teaspoon baking soda

⅛ teaspoon sea salt

2 tablespoons coconut palm shortening

2 tablespoons organic raw honey

½ teaspoon pure vanilla extract

for the filling:

2 cups raw cashews

10 tablespoons unsweetened vanilla almond milk

1 teaspoon pure vanilla extract

¼ cup coconut sugar or raw organic sugar

2 tablespoons organic raw honey

1 teaspoon fresh lemon juice

Raspberry Coulis (recipe follows)

Coat with cooking spray a 7-inch baking dish that fits into your pressure cooker.
Combine the coconut flour, almond flour, cinnamon, baking soda, and salt in a food processor. Pulse to combine. Add the coconut shortening and pulse until the mixture resembles coarse, even crumbs. Add the honey and vanilla, and pulse just until the mixture is blended. Pour into the prepared dish. Using the back of a spoon, spread the mixture evenly across the dish and press gently to evenly cover the bottom of the dish and make a crust.
Combine all the filling ingredients in a high-powered blender. Process until smooth. Add the filling to the crust. Cover the top of the dish with foil.
Pour 1 cup water into a pressure cooker. Place the dish on the trivet and gently lower it into the cooker.
Place the lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 35 minutes.
When the cooker beeps to let you know it’s finished, switch the pressure knob from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes—it’s hot.
Open the lid and gently remove the cheesecake from the pressure cooker. Allow to cool for 5 minutes before serving with the raspberry coulis. Store leftovers in the refrigerator.

raspberry coulis

makes 1⅓ cups

8 ounces fresh raspberries

¼ cup pure maple syrup

1 tablespoon water

½ teaspoon fresh lemon juice

Puree the ingredients in a high-powered blender and serve on top of cheesecake.

gluten-free carrot cake

serves 8 to 10
Dense and rich, this cake is addictive. Make sure to put it away after you cut your slice or you will be tempted to eat until it’s gone. The Dairy-Free Buttercream is literally the icing on the cake. Make sure to use a high-powered blender like a Vitamix for this recipe, as a regular blender will not work.

1 egg

2 tablespoons ghee or coconut palm shortening

2 tablespoons pure maple syrup

3 tablespoons coconut sugar

⅓ cup unsweetened applesauce

¼ teaspoon sea salt

¾ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon ground cinnamon

⅓ cup unsweetened vanilla almond milk or water

½ cup (packed) almond flour

½ cup gluten-free old-fashioned rolled oats

½ cup grated carrots (about 2 small)

¼ cup pecans or walnuts, chopped

Dairy-Free Buttercream Frosting (recipe follows)

Coat with cooking spray a 6-cup square baking dish that fits inside your pressure cooker.
Place all the ingredients, except the carrots, pecans, and frosting, in a high-powered blender. Blend on high until smooth. Stir in the carrots and pecans, then pour into the prepared dish and cover the dish with foil.
Pour 1 cup water into the pressure cooker. Place the dish on the trivet and gently lower it into the cooker.
Place the lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 35 minutes.
When the cooker beeps to let you know it’s finished, switch the pressure knob from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes—it’s hot.
Open the lid and gently remove the carrot cake from the pressure cooker. Allow to cool for 10 minutes, then invert and remove from the dish. Let cool completely before frosting.

dairy-free buttercream frosting

makes ⅔ cup, enough for 1 small cake

1 cup soaked raw cashews, drained

2 tablespoons unsweetened vanilla almond milk

¼ cup pure maple syrup

2 teaspoons pure vanilla extract

Place all the ingredients in a high-powered blender. Blend on high for 5 minutes, until smooth. As the blender mixture warms, the cashews will thicken it. Let the frosting cool for 5 minutes; it will continue to thicken. Then use to ice the cake.

variation

If you prefer, this cake can be baked in the oven. Double the recipe and grease a 9-inch round cake pan. Preheat the oven to 350°F and bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes, then invert and remove from the pan.

strawberry milkshake

serves 1
What girl doesn’t like chocolate? My daughter, that’s who. This is Avey’s special strawberry milkshake. It’s simple, delicious, and a great treat to have on a movie night with popcorn!

¾ cup unsweetened Homemade Almond Milk (this page) or store-bought

1 cup frozen strawberries

½ teaspoon pure vanilla extract

2 teaspoons agave nectar or organic raw honey

Place all the ingredients in a high-powered blender and blend on high until smooth. Pour into a glass and serve.

chocolate peanut butter milkshake

serves 1
This shake is where it’s at. I don’t think I can stress this enough: stop what you are doing and make this right now! If you miss ice cream, chocolate, or peanut butter cups, this will hit the spot.

½ cup unsweetened vanilla almond milk

2 tablespoons PBfit Organic Peanut Butter Powder or organic peanut butter

½ tablespoon cacao powder

½ tablespoon dairy-free chocolate chips

1 frozen banana

Handful of baby spinach (optional)

1 cup ice cubes

Place all the ingredients in a high-powered blender and blend on high until smooth. Pour into a glass and serve.

peaches and cream ice cream

serves 6 to 8
Healthy ice cream! You can add spinach to any of these recipes for a little green punch or serve them as is. The fruit creates beautiful colors in this “nice” cream. Be sure to read the Tip for methods of freezing the ice cream.

1 (15-ounce) can full-fat coconut milk

2½ cups sliced frozen peaches

2 tablespoons agave nectar, pure maple syrup, or organic raw honey

1 teaspoon pure vanilla extract

½ cup Homemade Almond Milk (this page) (optional)

Place all the ingredients, except the almond milk (if using), in a high-powered blender and blend until smooth. Transfer to a freezer container and freeze for at least 3 hours or overnight. When ready to serve, stir in and blend the almond milk for a “scoopable” ice cream (see Tip).

tip:

You can also freeze the ice cream in individual servings by using silicone muffin liners. When freezing in a single piece, line the container with parchment.When you remove the container from the freezer, cut the frozen ice cream into chunks that easily fit into your blender. Then add the almond milk and re-blend for perfect scooping consistency.

variations

Vanilla: Omit the peaches.

Strawberry Banana: Substitute 2½ cups frozen strawberries and 1 frozen banana for the frozen peaches.

Tropical Sunshine: Substitute 1 peeled orange, 1 frozen banana, and 1 cup frozen pineapple for the peaches, then add the juice from 1 fresh lime and top with a mint sprig.

dairy-free fudge pops

makes 4 small fudge pops
Who doesn’t love a fudgey ice pop? Using avocado is a great way to get healthy fats without sacrificing the creaminess that dairy traditionally brings to this treat. You can also serve this as a chocolate pudding if you forgo the ice step. YUM!

⅓ cup unsweetened almond milk

1 small ripe avocado, peeled and pitted

2 tablespoons pure maple syrup

½ teaspoon pure vanilla extract

2 tablespoons cacao powder

2 tablespoons dairy-free chocolate chips

Place all the ingredients in a high-powered blender and blend until smooth and creamy. Freeze in 3-ounce ice pop molds for 4 hours or overnight.

banana split

serves 1
Here’s a healthy take on a classic. Banana Split Night is always a fun time in our house. The sky is the limit here, too. We set up a little sundae bar and let the kids create their own treats. Cherries, granola, chocolate chips, cacao powder—there are limitless variations possible. The recipe serves 1 but the quantities are easily multiplied for the family.

1 ripe banana, split in half lengthwise

2 tablespoons Coconut Whipped Cream (this page)

1 tablespoon sliced almonds

1 teaspoon chia seeds

¼ cup sliced strawberries

Place the banana in a long narrow dish and top with all the condiments.

skinny margarita

serves 2
I love a good margarita. Most diets call for abstaining from alcohol, but I knew that wasn’t a realistic lifestyle change for me. Instead, I threw out the sugar-filled mixes and began mixing my own drinks. If you want to feel super-healthy, add a handful of spinach to this margarita. Then you can call it a green smoothie!

⅓ cup fresh lime juice

⅛ cup Triple Sec

¼ cup (2 ounces) tequila

2 cups ice cubes

2 tablespoons organic agave nectar

Place all the ingredients in a high-powered blender. Blend until smooth and and there are no ice pieces. Pour into glasses and serve.

mimosa mocktail

serves 1
Anytime we gather, alcohol is usually involved. I like to feel included, but don’t necessarily want to waste my calories on beverages, so I make a special cocktail with sparkling water. Sometimes I use flavored carbonated water and infuse it with fresh-cut fruit.

½ cup sparkling water

½ cup fresh orange juice

Add the water and juice to a glass, stir, and enjoy.

strawberry limeade slurpie

serves 2 to 4
This is a spectacular summertime treat—so refreshing on a hot day. You can also use this recipe to make ice pops.

2 limes, juiced

2 tablespoons agave nectar

6 frozen strawberries

1 cup ice cubes

1 teaspoon pure maple syrup

Place all the ingredients in a high-powered blender and blend until smooth. Pour into glasses and serve immediately.