Vegan Lemon Olive Oil Loaf

  • 1 cup almond flour
  • 1/2 cup maple syrup
  • 1 flax egg (2 tbsp ground flax mixed with 5 tbsp water, sit for ten minutes)
  • 1/4 cup lemon juice
  • 1/3 cup olive oil
  • sea salt
  • splash of vanilla
  • pinch of baking powder
  • sprinkle of cinnamon 

add all ingredients to a food processor and blend until thoroughly combined. grease a loaf pan and line the bottom with a strip of parchment paper. pour batter in and bake for 40 minutes at 350. let cool completely before slicing- it will be moist and needs to set! topped here with vanilla yogurt mixed with lemon juice.


Lean on This: A Holiday Season Mental Health and Wellness Guide

When I create content, I always begin by asking myself what would have served my 15-year old self, a young girl consumed by an eating disorder, who felt absolutely helpless and misguided. What type of soft reminders and tough love did she need to pull herself up?

The holidays were hell for me when I was struggling with body image and disordered eating. I felt suffocated by the intimacy and food-focus this time of year brings. That’s exactly why I felt called to create this Holiday Season Mental Health and Wellness Guide. If you’re anything like I was, I hope these words bring you a sense of relief, armor you with peace of mind, and allow you to grow through hard times.

Click here to view the guide.

2020 @healthfulradiance Holiday Gift Guide

It’s here! For all your gift-giving needs this season, I’ve rounded up my favorite products, services, and brands to help spark some inspo! Each item is linked and discount codes are provided when applicable. (Note: I do make an affiliate commission when my code is used). Happy gifting, friends!

Click here for the full guide 🙂

Vegan Fall Harvest Breakfast Bread:

set oven to 350 and grease a loaf pan. make a flax egg by combining 1 tbsp ground flax and 2 tbsp water, mix, and let sit for 10 min. while that’s setting, add the following to a small bowl and mix to combine:

– 2 tbsp pumpkin
– 1/3 cup unsweetened applesauce
– 1/4 cup olive oil
– 1/2 cup maple syrup
– splash of vanilla extract

once well mixed, add the flax egg and whisk through. in a separate bowl mix the dry ingredients:

– 1.5 cups almond flour
– 2/3 cup rolled oats
– sprinkle of sea salt, cinnamon, pumpkin pie spice (adjust to preference)

add dry to wet, mix thoroughly, then pour batter into loaf pan. bake for 40-45 minutes and let set completely before serving. i sliced mine and topped it with a quick cream cheese spread (vegan cream cheese mixed with maple syrup and pumpkin pie spice)!

White Chocolate Macadamia Nut Cookies

set oven to 350 and a grease a cookie pan. to a mixing bowl add:

– 1/3 cup gf oats
– 1 cup oat flour
– 1/2 cup coconut sugar
– pinch of sea salt
– pinch of baking powder

in a separate bowl mix: 
– 3 tbsp olive oil
– 3 tbsp maple syrup
– 2 tbsp almond milk
– 1/2 cup creamy salted peanut butter (i used @georgiagrinders, code HEALTHFULRADIANCE saves you $)!

add wet to dry and mix thoroughly until a sticky batter forms. stir through:

– white chocolate chips of choice
– macadamia nuts 

**i don’t measure either of these, just eyeball to my liking!

using a cookie scoop, drop the dough onto the cookie sheet and bake for 12-15 minutes, taking out a bit underdone. let cool completely to set!

Giant Single Serve Lemon Cookie

in a small bowl mix:

-1 tbsp olive oil
– 1 tbsp maple syrup 
-1 tbsp lemon juice
– splash of vanilla

in another bowl mix: 

– 1/4 cup oat flour
– 1 tbsp coconut flour 
– pinch baking powder
– pinch of salt

add dry mix to wet, stir until a thick, sticky batter forms. roll into a ball, place on a cookie sheet, and bake at 350 for 8-10 minutes. a little underdone is best! let cool on the stove while you make a quick glaze (i just did 3 tbsp powdered sugar with a tiny(!) splash of almond milk and some lemon zest, mix until thick. pour over the cooled cookie and set in the fridge for a half hour.