Instagram story viewer> @withloveandpinksalt> Posts
Dana Hunter(@withloveandpinksalt)'s profile avatar HD Profile

Dana Hunter

@withloveandpinksalt

4.8K
followers
269
following
welcome, food people🥂
🍽️simple, seasonal recipes from my little kitchen
🥞nourishing food that’s fun to eat
💌[email protected]
POSTS STORIES REELS
your sign to make these no bake truffles for when you want a sweet treat that’s also nourishing🤎 CHOCOLATE CHIP COOKIE DOUGH TRUFFLE RECIPE 1/2 cup tahini 1/2 cup maple syrup 1/3 cup coconut flour 2 tablespoons vanilla protein powder 1/4 teaspoon vanilla 1/8 teaspoon pink or sea salt, plus more for sprinkling 1 1/4 cups chocolate chips, divided 1 tablespoon organic peanut butter line a baking sheet or pan with parchment paper. add tahini, maple syrup, tahini, vanilla, protein powder and coconut flour to a large mixing bowl. using a handheld mixer, mix until a dough forms. stir in 1/2 cup of the chocolate chips. scoop batter into balls and place on parchment lined baking sheet. 🫶🏼note: the dough is a bit sticky, so using wet hands to form the truffles helps! place in freezer for 15 minutes or so. place peanut butter and remaining 3/4 cup chocolate chips in a small microwave safe bowl. microwave in 30 second intervals, stirring in between, until smooth and creamy. remove balls from the freezer. gently roll in peanut butter chocolate bath and return to parchment-lined baking sheet. immediately sprinkle with pink or sea salt. let harden at room temperature or return to the freezer for 15-20 minutes. enjoy!! store any leftovers covered in the refrigerator #momlifebelike #fallrecipes #nobake #glutenfreerecipe #healthyish by @withloveandpinksalt
*and contains a respectable amount of protein and fiber😉🤎 pumpkin spice chocolate chunk cookies with pecans and dates recipe 1/2 cup organic gluten-free oats 1/2 cup raw pecans 1/3 cup chocolate chunks 3-4 dates, chopped 1/4 cup organic pumpkin seeds 1 cup almond butter 2 flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons of water) 1/3 cup organic sugar 1/3 cup organic brown sugar 1/2 teaspoon vanilla 1/2 teaspoon pumpkin pie spice 1/2 teaspoon baking soda pinch of pink salt (or sea salt), plus more for sprinkling preheat oven to 350. line a baking sheet with parchment paper. add almond butter, sugar and brown sugar to a large mixing bowl. mix with a handheld mixer until combined. add flax eggs and vanilla and mix again. in a separate bowl, stir gluten-free oats, baking soda, pie spice, pecans, pumpkin seeds, and chocolate chunks until thoroughly mixed. add dry ingredients to the large mixing bowl and stir until combined. scoop cookie dough onto prepared baking sheet, leaving a few inches in between each cookie. gently press date pieces into the cookie dough. bake for 13 minutes. remove from oven and immediately sprinkle with flaky pink salt. let cool and enjoy!! follow for more simple and nourishing recipes🫶🏼🍂🤍 #glutenfreecookies #healthyrecipe #fallbaking #pumpkinspice #cookierecipe by @withloveandpinksalt
the lemonade of fall 🤎 PUMPKIN NO BAKE CHEESECAKE BARS RECIPE 16 ounces cream cheese, softened 1 1/3 cup organic powdered sugar, divided 1 cup organic heavy whipping cream 1/2 cup canned pumpkin 1 teaspoon pumpkin pie spice 1 teaspoon vanilla 1 cup crushed gluten free graham crackers 1/4 cup grassfed butter, melted pinch of pink salt cinnamon, for topping line a loaf pan with parchment paper. to prepare the graham cracker crust, mix graham cracker crumbs and melted butter together in a small bowl. press into prepared loaf pan, creating an even layer of crust. place crust in freezer to set while you make the cheesecake. to make the cheesecake, add softened cream cheese, salt, pumpkin and 1 cup powdered sugar to a large mixing bowl. mix until well combined and fluffy. next, add heavy whipping cream, 1/3 cup powdered sugar, vanilla, and pumpkin pie spice to another large mixing bowl. beat until stiff peaks form. fold spiced whipped cream into the cream cheese mixture using a spatula. pour cheesecake batter overtop gluten free graham cracker crust. smooth the top and press in a piece of plastic wrap. refrigerate for at least 6 hours to overnight. remove and add a sprinkle of cinnamon. slice into bars and serve. enjoy!! **store any leftovers covered in the fridge #momlifebelike #pumpkinspiceseason #pumpkinrecipes #fallfood #fallrecipes by @withloveandpinksalt
peppermint bark brownie cheesecake recipe box of gluten free brownie mix🍫 I recommend @simplemills for this recipe 2 flax eggs (2 tablespoons of ground flaxseed mixed with 5 tablespoons of water, let sit for 5 minutes before adding to the recipe) 3 tablespoons water 1/2 cup avocado oil 8 ounces cream cheese, softened 1 cup organic heavy whipping cream 1/3 cup powdered sugar 1 teaspoon peppermint extract (or vanilla if you prefer) 3 mini dye free candy canes, crushed preheat oven to 375. press a piece of parchment paper into a 8 or 9 inch square baking dish. add water and avocado oil into a mixing bowl. stir. add flax eggs and whisk. add boxed brownie mix and stir until combined. pour brownie batter into prepared baking dish. bake for 20-22 minutes or until center of the brownies is no longer wiggly. let cool (in pan) for 1-3 hours. you can also put the pan directly in the fridge after about 45 minutes to speed up the cooling process. to prepare the topping, beat cream cheese with heavy whipping cream until peaks form. add powdered sugar and peppermint (or vanilla) extract. continue to beat until stiff peaks form. spread topping onto cooled brownies. top with crushed candy canes. remover brownies from the pan using the ends of the parchment paper. slice and enjoy!! 🫶🏼I suggest wiping your knife in between slices for cleaner brownie cheesecake slices ❤️⭐️🎄 #glutenfreerecipe #holidayinspo #healthyish #peppermint #christmas2026 by @withloveandpinksalt
*and they’re naturally gluten free who else is ready for holiday baking?!🫶🏼🥂⭐️ frosted gingerbread cookie bars recipe 1/2 cup almond butter 1 flax egg (1 tablespoon ground flax mixed with 2 1/2 tablespoons of filtered water / let sit for 5 minutes) 1 cup almond flour 1/4 organic brown sugar 1/4 cup organic sugar 2 tablespoons molasses 1 teaspoon ginger 1 teaspoon pumpkin pie spice 1/4 teaspoon cinnamon 1 teaspoon vanilla 1 teaspoon baking soda 1/8 teaspoon sea salt or pink salt cinnamon frosting 1/2 cup butter, softened 2 1/3 cups organic powdered sugar 2 tablespoons unsweetened vanilla almond milk 1 teaspoon cinnamon splash of vanilla preheat oven to 350. line a square baking dish with parchment paper or spray with avocado oil cooking spray. in a large mixing bowl, prepare your flax egg. add almond butter, sugar, brown sugar, molasses and vanilla. mix until well combined. next add your remaining dry ingredients - almond flour, baking soda, salt, pie spice, cinnamon and ginger. mix until a dough forms. press gingerbread cookie dough into prepared baking dish. bake for 23 minutes or until set in the middle. remove from oven and set aside to cool. to prepare frosting, add softened butter to a large mixing bowl. beat for 2 minutes or so until fluffy. add powdered sugar, cinnamon and vanilla. beat again until well combined. add milk and beat again until frosting consistency. once gingerbread cookie bars are cooled, frost with cinnamon frosting. slice into squares and enjoy!! #glutenfreerecipes #holidaybaking #cookierecipe #gingerbread #foodcontent by @withloveandpinksalt
nobake november recipe diaries❤️ if nourishing treats that taste indulgent are your thing too, welcome🫶🏼 chocolate covered pumpkin pie date bites 4 dates, pitted opened and smashed 1/3 cup canned pumpkin 1 1/2 tablespoons drippy organic tahini 1 heaping tablespoon vanilla protein powder 1/4 teaspoon pumpkin pie spice splash of vanilla 1/2 tablespoon maple syrup 1/3 cup semi sweet chocolate chips (gluten free, if needed) 1 tablespoon mini chocolate chips, for topping pink salt, for sprinkling place smashed dates on a parchment lined plate. in a small bowl, mix pumpkin, tahini, protein powder, pumpkin pie spice, vanilla and maple syrup. use a fork to combine. top each date with a large spoonful of pumpkin pie filling. place plate in the freezer while you melt the chocolate. melt chocolate chips in microwave in 30 second intervals, stirring in between. remove pumpkin pie dates from the freezer and spoon melted chocolate on top. immediately top with flaky salt and a sprinkle of mini chocolate chips. return to the freezer for 20 minutes or so to set. enjoy!! **store any leftovers covered in the fridge🫶🏼 #momlifebelike #pumpkinrecipes #nobakerecipe #pumpkinpie #glutenfreefood by @withloveandpinksalt
pairs well with good coffee☕️ almond milk eggnog oatmeal recipe🥂❤️ 2 cups almond milk eggnog 2 cups gluten free oats 3 tablespoons white chia seeds 1/2 teaspoon vanilla 1/2 teaspoon pumpkin pie spice 1/4 cup pecans pinch of pink or sea salt skyr vanilla yogurt and nutmeg, for serving preheat oven to 350. place pecans on a small parchment lined baking sheet and roast until browned and toasted. remove from oven and roughly chop. add eggnog, oats, chia seeds, vanilla and pie spice to a medium saucepan. cook over medium heat, stirring frequently, until oats are cooked through. spoon into bowls and top with a dollop of your favorite vanilla or unsweetened skyr yogurt, a spoonful of the chopped pecans, and a sprinkle of nutmeg. serves three🫶🏼 #glutenfreerecipes #healthybreakfastideas #holidayrecipes #oats #eggnog by @withloveandpinksalt
super simple *lighter* banana bread snacking cake recipe 🍌🍞 1 box @simplemills gluten free banana bread mix 2 ripe bananas 1/2 cup or single serving Greek yogurt (vanilla or plain works) 1/2 teaspoon organic cinnamon 3 eggs line a square baking dish with parchment paper. preheat oven to 350. in a large mixing bowl, add ripe bananas. mash well with a fork. add eggs, yogurt and cinnamon. whisk to combine. add baking mix, and whisk again. pour thick batter into prepared baking dish or pan. bake for 40 minutes or until a fork in the center comes out clean. slice into squares and enjoy!! #glutenfreerecipes #simplerecipe #bananarecipes #fallfood #snacking by @withloveandpinksalt
the anti boring breakfast that may make your home smell like everything’s gonna be okkkk🤎🫶🏼 gingerbread cheesecake baked oatmeal with toffee pecans recipe {gluten free} 2/3 cup pecans 1/4 cup butter 1/2 cup organic brown sugar 3 cups gluten free oats 3 tablespoons chia seeds 2 flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons of water, let sit for 5 minutes) 1/3 cup organic sugar 1 1/2 tablespoons molasses 5 dates, chopped 1 teaspoon vanilla 2 cups vanilla unsweetened almond milk 1/2 teaspoon ground ginger 1 teaspoon pumpkin pie spice 1/4 teaspoon cinnamon 1 teaspoon baking soda 1/8 teaspoon pink salt (or sea salt) 8 ounces cream cheese 1/2 cup organic powdered sugar 1 tablespoon organic heavy whipping cream preheat oven to 350. spray a square 9 inch baking dish with olive or avocado oil and set aside. to make your toffee pecans, add butter and brown sugar to a small saucepan. cook on medium low heat until butter is melted, stirring frequently. add pecans and cook for 8 minutes or so, stirring to coat the pecans. spread pecans out on a parchment lined baking sheet and set aside. to create the cheesecake, add cream cheese, powdered sugar and organic whipping cream to a mixing bowl and mix using a handheld mixer. for the oatmeal base, add oats, chia seeds, sugar, dates, ginger, spices, baking soda and salt. use a spoon to combine. next add your wet ingredients - milk, flax eggs, and molasses. stir to combine. pour oat mixture into prepared dish. spoon cheesecake mixture on top, gently pressing into the oatmeal batter. spoon toffee pecans overtop, again pressing them into the top of the batter. bake for 35 minutes. remove and sprinkle with cinnamon. enjoy!! #momlifebelike #warmbreakfast #bakedoatmeal #glutenfreerecipes #foodcontent by @withloveandpinksalt
…like in the holiday 🫶🏼✨🤭 CHOCOLATE MOUSSE NO BAKE CHEESECAKE BARS RECIPE 16 ounces cream cheese, softened 1 1/3 cup organic powdered sugar, divided 1/2 cup cocoa powder, divided 1 1/2 cup organic heavy whipping cream 1 teaspoon vanilla 1 cup crushed gluten free chocolate cookies 1/4 cup grassfed butter, melted pinch of pink salt mini semi-sweet chocolate chips, for topping line a loaf pan with parchment paper. to prepare the crust, mix chocolate cookie crumbs and melted butter together in a small bowl. press into prepared loaf pan, creating an even layer of crust. place crust in freezer to set while you make the cheesecake. to make the cheesecake, add softened cream cheese, 1/4 cup cocoa powder, pinch of salt and 1 cup of powdered sugar to a large mixing bowl. mix until well combined and fluffy. next, add heavy whipping cream, vanilla, 1/4 cup cocoa powder and remaining 1/3 cup powdered sugar to another large mixing bowl. beat until stiff peaks form. fold chocolate whipped cream into the chocolate cream cheese mixture using a spatula. pour cheesecake batter overtop chocolate cookie crust. smooth the top and press in a piece of plastic wrap. refrigerate for at least 6 hours to overnight. remove and press mini chocolate chips on top. slice and serve. enjoy!! **store any leftovers covered in the fridge #momlifebelike #theholiday #nobake #chocolaterecipes #glutenfreerecipe by @withloveandpinksalt
**pairs really well with a Christmas movie PEPPERMINT BARK PROTEIN CHIA PUDDING RECIPE🎄 2 tablespoons chia seeds 1 container of vanilla skyr yogurt @icelandicprovisions 1/2 scoop chocolate protein powder 1/4 teaspoon peppermint extract 2 tablespoons of semi-sweet chocolate chips, melted 1 tablespoon white chocolate chips melted 1 tablespoon crushed candy cane, @yumearth is dye free and gluten free prepare your chia pudding by combining vanilla yogurt, protein powder, chia seeds, and peppermint extract. stir until chia has been evenly distributed. spoon chia pudding into a serving dish, cover and refrigerate for 10 minutes. microwave semi-sweet chocolate chips in 30-second intervals, stirring in between. once melted, pour (or spoon) over chia pudding until completely covered. return to the fridge to harden. melt white chocolate in microwave for 30 seconds or until melted. drizzle white chocolate over top the semi sweet chocolate layer. immediately top with crushed candy cane. let harden and enjoy!! #momprenuer #momlifebelike #holidayrecipes #chia #glutenfreerecipes by @withloveandpinksalt
the next couple of months are for celebrating, and that includes with food that’s both yummy and nourishing🫶🏼❤️ here to help you create treats and food that you look forward to eating🥂 holiday orange bark with cinnamon-infused chocolate recipe 2 mandarin oranges, peeled and separated 1 1/3 cup milk chocolate chips (gluten free if needed) 1 tablespoon grassfed butter 1/4 teaspoon ground cinnamon toppings: 1 1/2 tablespoons shredded organic coconut 1 tablespoon mini chocolate chips 1/4 cup chopped raw pecans pink salt (or sea salt), for sprinkling line a plate with parchment paper. add mandarin wedges to the plate, leaving an inch or two between pieces. place milk chocolate chips and butter in a microwave safe bowl. melt chocolate in 30 second intervals, stirring in between. once smooth, stir in cinnamon. pour chocolate mixture over the orange slices. use a spatula to cover and form a rectangle or square bark. immediately top with coconut, mini chocolate chips and pecans. sprinkle with flaky salt. using the back of a spoon, gently press the toppings into the bark. transfer to the freezer to harden for 45 minutes to an hour. remove from freezer, slice (or break apart with your hands), serve and enjoy!! 🍊because this recipe includes fresh fruit, its best enjoyed the day of🫶🏼 #momlifebelike #oranges #holidayrecipes #healthyish #chocolaterecipes by @withloveandpinksalt

Download All

Save the photos and videos currently loaded on this page.

0Photos
0Videos
Ready to download 0 / 0

Keep this tab open until your download is ready.
back to up