Secretly Healthy Double Chocolate Donuts

I’ve partnered with Zemas Madhouse Foods to bring you a recipe for Secretly Healthy Double Chocolate Donuts. All opinions are my own.

We eat a plant-based diet but it’s easy to get off track. After all, who doesn’t love vegan nachos? I can go overboard with the tortilla chips. On March 1st we decided to clean up our eating, it is National Nutrition Month after all.

I invited you all to join me in the My Plant-Based Family Facebook group. We’ve been having a daily accountability check in! It’s been fun seeing what everyone is doing to stay on track.

Buying and preparing the right foods is crucial to eating healthy. For me, that means eating mostly unprocessed foods and that when I do eat something that is processed, it uses healthy ingredients.

When I’m eating the healthiest, it’s because I’m prioritizing food prep. That doesn’t necessarily mean batch cooking, although you can do that if it works for you. That means if I’m going to eat something, I’m going to take the time to make it. Usually, I’ll make extra so I can have leftovers.

That also means I can’t deprive myself. I’m not someone who can function if I’m hungry. I’m not a nibble on some carrot sticks all day kind of girl. I need food, preferably beans or potatoes or both.

My kids are like me, except there is no end to their eating. They are always hungry and almost always eating. We rotate through standard snacks between meals like fruit, smoothies, popcorn, etc. Sometimes I surprise them with treats that make me the best mom in the world. Treats like these donuts!

Secretly Healthy Double Chocolate Donut are top 8 allergen free and delicious.

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Let me let you in on a secret, these donuts are really black bean brownies bites. I’m so tricky! Go ahead and insert evil villain laugh.

See, I used to make all my gluten-free treats from scratch. I needed several types of flour, leavening agents, egg replacers and other ingredients that practically took up a whole shelf in my pantry. I don’t have that kind of real estate. Then when I went to actually bake, one of my flours would be past its expiration date.

I had had enough and decided to stick with mixes. It was so much easier to bake when I didn’t have to worry about all of the ingredients. The hard part was finding a mix that was actually healthy.

Zemas Madhouse Foods baking mix is made with ancient whole grains and is gluten-free and vegan.

I discovered Zemas Madhouse brand of mixes this year and was pleasantly surprised when I read the ingredient list. They read like actual ingredients you would buy if you cooked from scratch. You can’t say that about most mixes.

Black Bean Brownie Bites! are top 8 allergen free and delicious.

Their mixes are vegan, gluten-free, top 8 allergen free and non-gmo!

Black Bean Brownie Bites! are top 8 allergen free and delicious.

I decided to take their Ancient Whole Grain Black Bean Brownie Bites mix and give it a try! WOW! No one would believe there were beans in the mix!

Then I took it a step further and transformed them into donuts. All you need is a donut pan. That’s right, these are baked, not fried.

Gluten-Free and Vegan Double Chocolate Baked Donuts

Did you think it was possible to get a baking mix that was full of good for you ancient whole grains, no fillers and are top eight allergen free, rice free and corn free?

Try making these donuts (or the mini-muffin form) the next time you need to take a treat to a get-together!

Gluten-Free and Vegan Double Chocolate Baked Donuts

Secretly Healthy Double Chocolate Donuts

You’d never guess these donuts (or mini muffins) are healthy! Shhh…don’t tell your family they contain ancient grains and black beans, they would never guess!

Secretly Healthy Double Chocolate Donuts
 
This recipe can be used to make brownie bites in a mini muffin pan or baked donuts.
Ingredients
  • 1 box Zemas Madhouse Foods Black Bean Brownie Bites Mix
  • ½ cup canned black beans, rinsed
  • 3 teaspoons pure vanilla extract
  • 10 ounces of water
  • ¼ cup dairy-free mini chocolate chips (optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray cooking oil into the donut (or mini muffin pan) and set aside.
  3. In a blender, puree black beans, vanilla, and water; set aside.
  4. Pour entire mix into a bowl and add liquid mixture, combine thoroughly.
  5. Fill donut pan (or muffin cups) ¾ full.
  6. Bake for 12 minutes, Cool for 10 minutes on a baking rack.

Store leftovers in an airtight container or freeze in individual servings for easy snacking.

Don’t forget the glaze for the top of donuts. It’s the easiest thing ever!

Simply melt 1/4 cup dairy-free chocolate chips and 1/4 cup of your favorite peanut butter (or peanut butter alternative) in a small bowl and stir. That is all. You get a thick and rich glaze that is delicious on donuts, strawberries, pancakes, banana bread and anywhere else you want a rich, chocolate treat.

This post was sponsored by Zemas Madhouse Foods. All opinions and words are my own.

Instant Pot Winter One-Pot Lentils and Rice

I’m excited to share a recipe and tell you about The Ultimate Vegan Cookbook for Your Instant Pot! I was given a free copy to review. All opinions are my own. 

Winter One-Pot Lentils and Rice is an easy and delicious vegan dish made completely in the Instant Pot.

This page contains affiliate links.

Kathy Hester has knocked it out of the park with her new book The Ultimate Vegan Cookbook for Your Instant Pot! It has quickly moved to the top of the list of cookbooks I recommend.

Kathy understands that sometimes you need really simple recipes, other times you are missing an ingredient and need to make a substitution, and other days you want to try something new and fancy. This cookbook does it all!

The Ultimate Vegan Cookbook for your Instant Pot by Kathy Hester

I’ve enjoyed all of the recipes I’ve made so far from The Ultimate Vegan Cookbook for Your Instant Pot!

I’ve taken photos of a few of them and I’m excited to share the Winter One-Pot Lentils and Rice recipe. Unless you are new here, know how much I love lentils! First, I’ll tell you about a few other recipes I made from this book.

Kathy Hester's Instant Pot Rolled Oats

Check out this oatmeal cooked in the Instant Pot! Kathy used rolled oats and it turned out perfect!

My very favorite thing in the whole world right now is Kathy’s Vegan Cauliflower Queso. I can’t share those recipes but they are worth the price of the book alone! Truly, after tasting the queso you would gladly buy the book. It’s really that good!

Vegan Queso from the Ultimate Vegan Cookbook for your Instant Pot

Before I get ahead of myself let me tell you a little more about the book. It has 80 recipes and they are all completely vegan! I know that can be a relief when you are looking for Instant Pot recipes.

Plus, it was written for the Instant Pot so you don’t have to figure out how to make it in your pressure cooker if you are using the Instant Pot too.

Some recipes call for oil OR a dry saute with water or broth to prevent sticking. Often, recipes will let you know when substitutions are permitted. I love making substitutions so I appreciated the guidance, I avoided a trip to the store and had confidence my recipe would work.

Instant Pot Lentils and Rice is the perfect winter meal to make in your Instant Pot.

Instant Pot Winter One-Pot Lentils and Rice

This recipe says it serves four but we stretched it a bit further.

Winter One-Pot Lentils and Rice
 
Prep time
Cook time
Total time
 
This recipe is being published by permission.
Author:
Recipe type: Main Dish
Serves: 4 servings
Ingredients
  • 1 tablespoon water or vegetable broth
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 3½ cups water
  • 1½ cups brown rice
  • 1 cup brown lentils
  • 1 cup peeled and diced rutabaga (or turnip or potato)
  • 2 inches sprig fresh rosemary
  • 1 tablespoon dried marjoram (or thyme)
  • salt and pepper to taste
Instructions
  1. For the saute, use the saute setting over normal, or medium heat, and heat the water or broth. Add the onion and saute until transparent, 5 minutes. Then add the garlic and saute a minute more.
  2. For the pressure cooker, add the water, brown rice, lentils, rutabaga, rosemary and marjoram to the onion mixture and stir to combine. Put the lid on and make sure that the vent is sealed. Cook on manual setting at high pressure and set for 23 minutes.
  3. Let the pressure release naturally. Season with salt and pepper before serving and add more marjoram and ground rosemary as needed.

I highly recommend this book. There are so many recipes I can’t wait to try! It’s deeply discounted right now on Amazon so get it before it goes up!

You can also try to win your own copy!

a Rafflecopter giveaway
This page contains affiliate links.

Apple Cider Bread

We love quick breads and muffins. Banana Bread has long been a favorite but I know a lot of people who can’t tolerate bananas. I thought apples would be the next best thing. I created a recipe with all the flavors of spiced apple cider in a simple quick bread, Apple Cider Bread.

Vegan Apple Cider Bread

This recipe is perfect for an after school snack or to have on hand for when you want just a little something extra. Tell me I’m not the only one who likes a little snack when the kids finally get in bed.

My boys love Apple Cider Bread. This loaf disappeared in about two days.

Vegan Apple Cider Bread

It’s not strictly a fall or holiday recipe but the spices, and citrus zest definitely remind me of Thanksgiving and Christmas.

Apple Cider Bread

Your family will enjoy this oil-free, vegan sweet bread recipe. Serve it with fruit and a cup of coffee or apple cider for a tasty snack.

Vegan Apple Cider Bread

Apple Cider Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Quick Bread
Serves: 12
Ingredients
  • 2 cups all purpose flour (or an all purpose gluten-free baking blend)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 Tablespoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon sea salt
  • Egg replacer + water to make two vegan eggs
  • 1 cup apple juice
  • zest + juice from one orange
  • zest + juice from one lemon
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 350 degrees. Use parchment paper or cooking spray to prepare a loaf pan.
  2. In a small bowl or cup, mix egg replacer and water together to make vegan eggs. Set aside to thicken.
  3. In a large mixing bowl, stir all dry ingredients together.
  4. In a small bowl, mix the vegan eggs, apple juice, citrus juice and zest and vanilla together.
  5. Pour wet ingredients into dry ingredients and stir well.
  6. Pour batter into your loaf pan and bake for 50 minutes.

 

Banana Nut Oatmeal (Instant Pot and Stove top directions)

We made Banana Nut Oatmeal in my Instant Pot and it was good! I wasn’t sure what I would think of warm banana. I regularly use banana in my baked goods so I thought it was worth taking the chance and I’m so glad I did!

Instant Pot Banana Nut Oatmeal takes the flavors of Banana Bread and adds the wholesomeness of oatmeal.

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After all, when I was a kid I loved Banana Pudding. I remember eating it while it was still warm.

I also loved Banana Bread. I thought about the flavors I like in my banana bread and incorporated those into my oatmeal, cinnamon and almonds. If you can’t have tree nuts, try hemp seeds. I love the nutty flavor that hemp seeds infuse in recipes. I’ll probably make it with hemp seeds instead of nuts about half the time.

Since I was cooking with steel cut oats I decided to do a spin off of my Instant Pot Oatmeal recipe. You could make this with rolled oats as well. I’ll include directions for both.

I don’t like to cook steel cut oats on the stove because they take too long. The Instant Pot still takes time to come to pressure, cook and depressurize, but I can walk away and do other things while it cooks.

I always buy gluten-free oats. If you don’t need gluten-free you can buy regular oats. I buy these steel cut oats for pressure cooking. See other varieties of oats here.

If you are in the mood for a warm banana nut treat, try this Banana Nut Oatmeal!

Instant Pot Banana Nut Oatmeal takes the flavors of Banana Bread and adds the wholesomeness of oatmeal.

Banana Nut Oatmeal Stove Top directions

If you are making this on the stove top with rolled or instant oats, you’ll want to check the side of the package to see how much oats and water you need for you (or your family). I generally use 2 cups of water for every cup of rolled or instant oats.

For this recipe you will need:

  • gluten-free rolled oats + water
  • 2 Bananas, sliced
  • 1 teaspoon cinnamon
  • 2 tablespoons chopped nuts, I used almonds
  • maple syrup to taste
  1. Bring your water to boil. Once boiling, add your oats.
  2. Reduce heat to a simmer.
  3. Chop one banana and add it to the cooking oats. Add the cinnamon.
  4. Stir regularly. Once done, add in the other banana slices, nuts and maple syrup to taste.

Banana Nut Oatmeal in the Instant Pot

If you are making this with steel cut oats I highly recommend using the Instant Pot. I typically cook my oats plain, then add in any toppings but I wanted to have the banana cooked in too.

The oatmeal seemed to be a little more watery than normal when it was done. I just shut the lid for 5 minutes. When I came back it was perfect. I topped it with a the remaining banana slices, extra sliced almonds and a little maple syrup.

Instant Pot Banana Nut Oatmeal
 
Author:
Recipe type: Breakfast
Serves: 3 servings
Ingredients
  • 1 cup steel cut oats (gluten-free if needed)
  • 3 cups water
  • 2 Bananas, sliced
  • 1 teaspoon cinnamon
  • ½ cup almonds, sliced
  • maple syrup to taste
Instructions
  1. Pour steel cut oats, water, one banana sliced and cinnamon into the Instant Pot and give it a little stir.
  2. Close the lid, seal the vent and press the Manual button. Use the arrows to move down to 3 minutes.
  3. The Instant Pot will come to pressure in about 15 minutes or so. Then it will start counting down as it cooks. When it's done, it will beep. I usually turn it off and allow the pressure to naturally come down (natural pressure release).
  4. After about 10 minutes, open the lid carefully so the steam doesn't burn you. Scoop out your oatmeal into a bowl. Add the extra banana slices, almond slices and maple syrup to your bowl.

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Busy Night Pasta

This post is sponsored by Fry’s Food Stores

I finally did it, I made pasta in my Instant Pot.

Try this Busy Night Pasta recipe! It's simple and fast! Make a pasta dinner tonight in the Instant Pot!

Pasta is already quick and easy to cook but some days are so long I need to make it even easier. Don’t I sound dramatic!

Most of the time I work from home, this is a huge perk of my job, but when I actually go to the office I feel like I can’t function after work. I think my inner introvert gets overwhelmed at all the traffic, talking and smiling. By the time I make it home and pick up my kids, I’m spent. Maybe not too spent to cook pasta but I don’t mind making it easier. I take the motto, “work smarter, not harder” to heart.

Try this Busy Night Pasta recipe! It's simple and fast! Make a pasta dinner tonight in the Instant Pot!

This recipe is as easy as making pasta with broccoli and adding sauce. That’s basically it, you can skip the rest. Just kidding, but you can make this pasta on the stove or in the Instant Pot. I’ll give you directions for both.

Cooking Pasta in the Instant Pot

Simple Truth Organic whole wheat rotini cooked perfectly. Let me share a few things I learned about making pasta in the Instant Pot.

  • Gluten-free pasta is way more temperamental. I’m sticking to stove top for GF pasta.
  • When cooking pasta in a pressure cooker you want to do it on low pressure.
  • When cooking pasta in the Instant Pot, cook it on manual for HALF of the minutes needed for stove top cooking. So, if the box says cook it for 10 minutes, you’ll cook it on low pressure in the Instant Pot for 5 minutes.

The only downside to cooking a dish like this is that the broccoli gets very soft. Thankfully, I like my broccoli super soft, especially in pasta and casseroles. I don’t mind very soft broccoli, but if you want your broccoli more on the firm side, you may want to steam it separately. I don’t because it goes against my plan to make this meal as easy as possible.

Try this Busy Night Pasta recipe! It's simple and fast! Make a pasta dinner tonight in the Instant Pot!

Choosing the Right Ingredients

I regularly get questions from people asking me what pasta they should buy. The key is to find whole grain pasta. I buy the healthiest ingredients I can afford. That means organic when possible.

Last year we had a new Fry’s Food Store open up right outside our neighborhood. They make eating healthy so easy! I love their Simple Truth Organic brand of products. I was surprised at how budget-friendly their organic line of products is. Plus, they do have gluten-free for those who need it!

The Simple Truth Organic whole wheat pasta was perfect in the Instant Pot! I think it is because there is only one ingredient, whole wheat flour. Nothing extra!

Try this Busy Night Pasta recipe! It's simple and fast! Make a pasta dinner tonight in the Instant Pot!

This pasta and bread are both organic, whole grain wheat products. They are not suitable for someone with Celiac disease, or gluten-sensitivity or allergies. You can make this recipe on the stove top with gluten-free Simple Truth Organic Pasta! I like the GF macaroni made with organic brown rice flour, organic amaranth flour and organic quinoa flour. That’s it!

I keep pasta, sauce and frozen veggies on hand at all times for quick, family-friendly meals. I like to put a lot of veggies in my pasta but my kids are picky, I mean purists. Yeah, we will go with purists but you all know what I mean. They don’t want a lot of extra stuff in their pasta. They always get nervous when I make pasta because I use it as an opportunity to add every random veggie I can find.

I wanted this dish to win them over and it did! In fact, my 7 year old said, “this is the only pasta I want you to make ever again.” My 5 year old went on and on about it too.

Busy Night Pasta for the WIN!

Another thing I love about making pasta is it’s so easy and doesn’t dirty a lot of dishes. Does anyone else skip cooking so they don’t have to clean up?

This recipe uses just one pot for the main dish. I also made a quick salad using organic greens. If you plan ahead, you can have fresh herbs on hand for bolder flavor!

Try this Busy Night Pasta recipe! It's simple and fast! Make a pasta dinner tonight in the Instant Pot!

Busy Night Pasta

Stove Top Directions

  • One 16 oz box of Simple Truth Organic Pasta
  • 4 quarts water
  • One 25 oz. Jar of Simple Truth Organic Tomato Basil Pasta Sauce
  • One 10 oz bag of frozen organic Broccoli
  1. Bring the water to a boil. Dump in the pasta and give it a quick stir.
  2. Set your timer for 5 minutes less than the cooking time on the side of the box, it will vary depending on the type of pasta you are cooking. I cooked rotini which needed to cook for a total of 8-10 minutes. I set the timer for 5 minutes.
  3. When the timer goes off, add the broccoli florets and set the timer for the rest of the pasta cooking time, should be 5 minutes.
  4. When this timer goes off, drain the pasta and broccoli and pour in the sauce. Stir and heat on low until the sauce has warmed up.

Using the 16 oz box, it made 8 servings. Plenty for two dinners which made me happy! The gluten-free pasta usually comes in a slightly smaller box, serving 6. Still enough for dinner and leftovers.

Instant Pot Directions

I’ve only successfully made whole wheat pasta in my Instant Pot. If you are using gluten-free pasta I recommend following the stove top directions above.

  • One 16 oz box of Simple Truth Organic Pasta
  • 4 cups water
  • One 25 oz. Jar of Tomato Basil Simple Truth Organic Pasta Sauce
  • One 10 oz bag Simple Truth Organic frozen Broccoli florets
  1. Pour Pasta, 4 cups of water, one 10 oz bag of broccoli and one 25 oz jar of Simple Truth Tomato Basil pasta sauce into your Instant Pot.
  2. Close and lock the lid so that the vent is sealed.
  3. Press the pressure button to switch pressure to low. Press the Manual button and use the arrow buttons to lower to 5 minutes.
  4. The Instant Pot will come to pressure, then beep when done. Once done, carefully do a quick pressure release by turing the seal to open the vent.
  5. Once pressure is released, open the lid and store well. Allow to cool before serving. It’s a perfect time to prepare your salad.

Don’t miss my other Instant Pot recipes!

Try this Busy Night Pasta recipe! It's simple and fast! Make a pasta dinner tonight in the Instant Pot!

Instant Pot Pasta
 
Author:
Ingredients
  • One 16 oz box of Simple Truth Pasta
  • 4 cups water
  • One 25 oz. Jar of Tomato Basil Simple Truth Sauce
  • One 10 oz bag for frozen organic Broccoli
Instructions
  1. I've only successfully make whole wheat pasta in my Instant Pot. If you are using gluten-free pasta I recommend following the stove top directions above.
  2. Pour Pasta, 4 cups of water, one 10 oz bag of broccoli and one 25 oz jar of Simple Truth Tomato Basil pasta sauce into your Instant Pot.
  3. Close and lock the lid so that the vent is sealed.
  4. Press the pressure button to switch pressure to low. Press the Manual button and use the arrow buttons to lower to 5 minutes.
  5. The Instant Pot will come to pressure, then beep when done. Once done, carefully do a quick pressure release by turing the seal to open the vent.
  6. Once pressure is released, open the lid and store well. Allow to cool before serving. It's a perfect time to prepare your salad.

This post was sponsored by Fry’s Food Stores. All opinions are my own.

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