Weekly recipes from Jax are back! As pumpkin season comes to an end, I wanted to post just one last recipe in case you are looking for a new treat for Thanksgiving. I actually recipe tested these bad boys over the summer while pregnant and they tasted amazing despite the 80 degree weather, haha. Here ya go!

Pumpkin Brownies (GF, DF, V)

 

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Prep time

5 mins

Cook time

35 mins

Total time

40 mins

 

Author: Little Adapts By Jax

Serves: 12 servings

Ingredients

• 1 cup pumpkin puree
• ½ cup almond butter or nut butter of your choice
• 1 tsp vanilla extract
• 1 flax egg (1 tbsp ground flaxseed + 1.5 tbsp water)
• ¼ cup maple syrup or lakanto maple syrup
• 1 cup almond flour
• ¼ cup coconut flour
• ¼ cup unsweetened cacao powder
• ½ tsp pumpkin pie spice
• 1 tsp baking powder
• ⅓ cup vegan dark chocolate chips
• Optional: 4 tbsp pumpkin seeds

Instructions

1. Preheat the oven to 350 degrees F. Place the water + ground flax seed into a small bowl + whisk. Then let it sit for 5 minutes.
2. In a large bowl, add in the pumpkin, almond butter, vanilla extract, maple syrup + flax egg and stir.
3. Next add in almond flour, coconut flour, unsweetened cacao powder, baking powder, pumpkin pie spice and mix again until well combined.
4. Fold in vegan dark chocolate chips and optional pumpkin seeds (leave a handful of each to sprinkle on top before it bakes).
5. Using a spatula, place batter into an 8x8 or 9x9 baking pyrex lined with parchment paper. Sprinkle remaining chocolate chips + pumpkin seeds on top.
6. Bake for about 30-35 minutes until edges are browned and a toothpick comes out clean.
7. Cool for 10-15 minutes + enjoy! Store in an airtight container in the fridge for up to 2 weeks.

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Hope you enjoy them!

With Health + Happiness Always,

Jax

PS – Want to become part of the “little adapts” community while building your healthy + happy life? Join the Little Adapts By Jax App for a 6 week nutrition course, daily workouts, and so much more!

I really wanted a s’more on the 4th of July, but of course the weather was not cooperating! I decided to take matters into my own hands and created these s’mores brownies and it came out better than expected! This is a summer dessert you do not want to miss out on and only requires 3 ingredients 🙂

S'mores Brownies (GF, DF)

 

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Author: Little Adapts By Jax

Serves: 12 servings

Ingredients

• 1 box Simple Mills brownie mix
• 8 Dandies vegan marshmallows, quartered
• 8 Siete grain-free Mexican cookies, chopped

Instructions

1. Follow the directions on the brownie mix.
2. While the brownies are baking, cut up the marshmallows and cookies.
3. When there is 5 minutes remaining on the brownies, take them out of the oven and evenly distribute the marshmallows and cookies over the top of the brownies.
4. Place brownies back in the oven for the remaining time. Let the brownies cool for at least 15 minutes and enjoy!

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The easiest way to have a s’more without having a fire pit. Enjoy!

With Health + Happiness Always,
Jax

PS – Want to continue working with me while I’m on maternity leave? Sign up for the Little Adapts By Jax App to start my 6 Week Nutrition Plan and start feeling your best today 🙂

Now that the summer is in full effect, I’m craving lots of cooling foods like nice cream! This is also the easiest and healthiest way to satisfy an ice cream craving and literally takes 2 minutes to make. Top it off with nut or granola butter + some vegan dark chocolate chips and it’s pure heaven!

With Health + Happiness Always,
Jax

PS – Have you signed up for the Little Adapts By Jax App yet?! If not, start feeling your best TODAY from both a nutrition + fitness perspective by clicking here 🙂

With MDW upon us, I wanted to share this easy vegan ice cream! My favorite ice cream flavor has always been coffee and I struggle sometimes to find really good coffee vegan ice cream. This recipe is pretty simple, but I recommend making it fresh to eat rather than making the whole batch and refreezing (I’ve tried and it doesn’t end well and freezer burn is a real thing!) Plus, it’s only sweetened with maple syrup and is packed with a ton of flavor and healthy fat 🙂

Vegan Mocha Chocolate Chip Ice Cream

 

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Prep time

4 hours

Cook time

5 mins

Total time

4 hours 5 mins

 

Author: Little Adapts By Jax

Serves: 3-4 servings

Ingredients

• 2 cups full fat coconut milk
• ¼ cup maple syrup
• ¾ cup chilled decaf or regular brewed coffee
• 1½ tsp vanilla extract
• ¼ cup vegan dark chocolate chips

Instructions

1. Place all ingredients except chocolate chips into a blender and blend until well combined.
2. Pour into ice cube trays (will fill about 1.5 trays) and freeze for about 3 to 4 hours or overnight.
3. Place ice cubes into a high speed blender or food processor to make ice cream. Blend until creamy - make sure not to over blend or it will be more like a smoothie.
4. Add in chocolate chips and pulse a few times until chocolate is blended in and chopped up.
5. Serve immediately and enjoy! You can place remainder in the freezer in a freezer safe container to enjoy for later.

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Hope you enjoy this vegan ice cream as much as I do 🙂

With Health + Happiness Always,
Jax

PS – Want to get your body and your cooking in order for the summer? Sign up for my Little Adapts By Jax App with amazing barre + yoga workouts, “little adapts” for eating healthier + easy recipes to squeeze into your day. Use code “LITTLEADAPTS” for 50% off your first month!

Chocolate covered strawberries are one of my all time FAVORITE desserts and they are so easy to whip up at home! I love to top mine with sprinkles, unsweetened shredded coconut or chia seeds and they always hit the spot after any meal. Since they are so easy to make, it’s one of my go to dessert recipes for holidays and when we have friends over for dinner!

Dark Chocolate Covered Strawberries

 

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Prep time

2 mins

Cook time

15 mins

Total time

17 mins

 

Author: Little Adapts By Jax

Serves: 12

Ingredients

• 12 organic strawberries, rinsed and dried
• 2 vegan dark chocolate bars or 1 ½ cups vegan dark chocolate chips
• 1 tbsp coconut oil
• ¼ cup unsweetened shredded coconut, chia seeds or sprinkles for decoration

Instructions

1. Place the dark chocolate + coconut oil into a glass bowl or measuring cup in the microwave and melt for 45 seconds to 1 minute + 30 seconds. Make sure to stop periodically to stir so it doesn't burn!
2. Place parchment paper on a baking tray.
3. Grabbing the strawberries by the stem, dip each strawberry in the melted chocolate and place on parchment paper. Sprinkle with unsweetened shredded coconut every few strawberries as the chocolate will harden quickly.
4. Place in the fridge for at least 30 minutes to harden and enjoy! Lasts in the fridge for up to 2 weeks (I promise they won't last that long though!)

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Enjoy!

With Health + Happiness Always,
Jax

PS – Need a quick reset? Sign up for the 12 Day April Reset App Challenge + join me in kicking off the summer right! Click here to sign up if you aren’t already and use code “LASUMMER” for 7 days FREE + 50% off the first 2 months of the app ($9.98 instead of $19.97 per month!)

I’ve been wanting to make a carrot cake banana bread b/c I LOVE sweetening my sweets with bananas and carrot cake is the BEST. Bananas have been one of my go to foods during pregnancy as it helps alleviate my headaches. This came out way better than expected and while you could totally eat it for breakfast or a snack, it does contain added coconut sugar to make it more of a cake like consistency so you may want to keep it as a treat!

Carrot Cake Banana Bread (GF, DF, V)

 

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Prep time

10 mins

Cook time

45 mins

Total time

55 mins

 

Author: Little Adapts By Jax

Serves: 10-12 slices

Ingredients

Carrot Cake

• 1½ cups all purpose gf flour
• ½ cup gluten-free rolled oats
• 1 tsp baking soda
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ⅛ tsp ginger
• ¼ tsp sea salt
• *3 medium very ripe banana, mashed
• ½ cup coconut sugar (or brown sugar)
• 1 flax egg (1 tbsp ground flaxseed + 1.5 tbsp water)
• 1 tsp vanilla extract
• 2 tbsp melted coconut oil
• 1 cup shredded carrots (about 2 large carrots)
• ⅓ cup unsweetened vanilla almond milk or non-dairy milk
• ¼ cup chopped pecans or walnuts to sprinkle on top after baking
• Optional add-ins: ⅓ cup raisins and/or ¼ cup unsweetened shredded coconut

Cashew "Cream Cheese" Icing

• ¾ cups raw cashews (soaked + drained)
• 2 tbsp coconut oil
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp lemon juice
• 4 tbsp water
• Sprinkle of sea salt

Instructions

1. Preheat oven to 350 degrees F and line bread pan with parchment paper.
2. In a large bowl, mix together gf flour, quick oats, baking soda, cinnamon, nutmeg, ginger + salt.
3. Then add in mashed banana, coconut sugar, flax egg, vanilla, and coconut oil until well combined and creamy. Fold in carrots. Then finally fold in raisins and unsweetened coconut flakes if you’re using.
4. Pour into loaf pan and sprinkle with walnuts or pecans. Bake for 45 minutes until a toothpick comes out clean.
5. Remove from oven and cool for 15 minutes. Remove bread from pan and place on wire rack to finish cooling completely.
6. While the bread is cooking, make the cashew cream cheese drizzle. Place all ingredients into the blender and gradually increase speed to high until it’s well blended and a creamy texture has been created.
7. Once cake is cooled, spread cream cheese on top, sprinkle with chopped nuts and serve!

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It’s the perfect Easter + Passover dessert. Enjoy!

With Health + Happiness Always,

Jax

PS – Check out my exclusive nutrition + fitness offers and discounts on Gilt City before then end of 4/1!

If you love Linzer Tarts and/or raspberries, then you will love these raspberry bliss bars! They are gluten-free, dairy-free, paleo + keto friendly as there is very sugar (only honey + dark chocolate chips). Super easy to make and will give you treats for days!

Raspberry Bliss Bars (GF, DF)

 

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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

Author: Little Adapts By Jax

Serves: 9 bars

Ingredients

Crust + topping

• 1 cup coconut flour
• 1 cup almond flour
• ⅔ cup coconut oil, melted
• 6 tbsp honey, warmed
• 1 tbsp vanilla extract
• Optional: ¼ cup vegan dark chocolate chips to sprinkle on top

Raspberry filling

• 16 oz container of raspberries
• 1 tbsp chia seeds
• ½ tbsp vanilla extract
• ½ tsp cinnamon

Instructions

1. Preheat oven to 350 degrees F.
2. Mix the crust + topping ingredients together until a dough is formed. Line a 8x8 pan with parchment paper and press ¾ of the batter into the bottom. Bake for 10 minutes until the outer edges start to brown.
3. While the crust is baking, add ingredients for the raspberry filling into a small sauce pan and heat on medium. As the raspberries heat up, mash them as you stir so you get more of a jam consistency. Heat for about 3-5 minutes. Place the filling in a small bowl and place in the freezer for about 5-10 minutes to cool.
4. Take the crust out of the oven and cool for about 5 minutes.
5. Once the crust is cooled, you can spread the raspberry filling until it’s evenly distributed. Then crumble the rest of the remaining crust on top and sprinkle on the dark chocolate chips. Press down lightly so the bars stick together.
6. Bake for about 20 minutes.
7. Take the bars out of the oven to cool for a few minutes. Place in the fridge for about 30 minutes to solidify and then cut into 9 squares. Enjoy!
8. Store in the fridge for up to 2 weeks or freeze for a few months.

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Enjoy!

With Health + Happiness Always,
Jax

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