In August of 2021, I was lucky enough to spend 10 days in Iceland traveling around via camper van with 3 of my good friends from college. In this post I will go over logistics of getting to Iceland during the pandemic, my experience in a camper van and where we went! This might be one of the best trips I have been on and I hope it inspires you to book a trip. Iceland is truly a magical place!

Getting to and around Iceland

Getting to Iceland is actually very easy. All of us were able to get nonstop flights into Reykjavik, the international airport. Since we went during the pandemic, we all needed negative tests to enter, even though we were vaccinated. This made me feel a lot safer about going since they have one of the highest vaccination rates and all tourists had to test negative in order to bypass the 5 day quarantine. Once we arrived, we were all through customs within an hour – its really easy and the people I encountered at the airport were very friendly. Since my friend Molly and I arrived a few hours earlier than our friends, we took Flybus into the city center (best way to go, direct and the cheapest) and hung out before we could pick up our camper van.

Our experience with our camper van

We chose to rent a camper van from Kuku Campers for our entire 10 days in Iceland and it turned out to be amazing. I really couldn’t have imagined traveling any other way. Not only was our van amazing, the Kuku staff fantastic and so helpful but it’s one of the largest rental companies in Iceland so we always felt we had an instant connection with other travelers who were all in Kuku vans.

Our van was plenty spacious since we rented a 5 person van for 4 of us. I highly recommend this if you can. It was nice to not feel cramped, especially since we had the van for 10 nights. The van had a sink (with a big jug of water you refilled at each campsite), a cooler for all your perishables and adequate counter space and storage for food. It also came with a gas stove and all the cooking items we would need to make and eat our meals. The bottom table and bench convert into a large bed and the loft fit 2 to sleep as well. We were definitely snug but it was never a real issue and we all agreed we would do it again.

My favorite part of the van was the ability to be flexible. We had a rough idea of the places we wanted to go before we arrived but we changed our itinerary about 5 times during the trip due to recommendations from others, the weather and how we were feeling. It was so nice to be able to change where we would sleep, even just hours before since there are so many campsites and we never had an issue with them being full.

Staying at Campsites

We stayed at a campsite each night. A few years ago, Iceland changed their laws about camping anywhere and you now have to stay at a campsite. This was an expense we had not really planned for (they run about $10-20 per person/night). It was nice to always have clean bathrooms, a hot shower and fresh water to refill our van jug with. My absolute favorite campsite was – if you go, try and stay here!

Cooking in the Van

As this is my food blog, I can’t not talk about cooking! Like I said before, Kuku provided us with a gas stove and all the cooking gear and utensils we would need. I loved setting up tables and chairs outside and cooking for my friends at the end of a long day. For breakfast we kept it easy and ate yogurt, granola and fruit or oatmeal. For lunch we made sandwiches. Dinners were veggie pesto pasta, veggies and sausages and we did a taco night. This was perfect to save some money and most of Iceland is fairly remote, there wasn’t always a restaurant nearby.

Overall, I could not recommend a van more, I will definitely be back and will be renting another van from Kuku.

Note: Our van was manual and most of the rentals in Iceland are. We were extremely fortunate one of our friends was able to drive stick and drove the entire trip. Molly, you are the true MVP!!

Iceland is Expensive

But it doesn’t have to be! We were a little scared going into the trip since every blog post and forum I had read scared us into believing we would go broke by the time we left. I think it can be expensive if you stay in fancy hotels and eat out for every meal but I found that I spent less money in Iceland than I have in other European countries. My biggest tips:

• Travel via camper van! It will serve as your car rental and your hotel. Our van ended up costing us about $100/night each which is way cheaper than it would have been to rent a car and stay in a hotel each night.
• Make your own food! We definitely ate out while in Iceland and you should! One of my favorite parts of traveling is experiencing other cuisines. We brought some groceries staples from home. I wouldn’t say this is necessary as the grocery stores didn’t seem like they were that different in price. We ate out almost once a day (some days we didn’t as we were in remote locations)and that was the perfect balance. I also found that eating out wasn’t as expensive as I thought it would be. We had a nice dinner while in Seydisfjordur and our bill was about the same price as any nice dinner would be in a big city.
• Take advantage of all the free and local hot pots! The spas like the Blue Lagoon and Hvatn Nature Baths have hefty entrance fees (around $40-60). Some of my favorite hot pots were on the side of the road and free! We also swam at a local pool which was only $8. I detail all of these in my day to day itinerary below.

In summary, don’t let the cost of Iceland deter you from going, there are ways to do it without breaking the bank. I promise this trip is more than worth your money!

Our 10 Day Itinerary

There are so many itineraries out there, honestly it was really overwhelming. We made a rough outline of places we wanted to go and the direction we were going to go in and built it out from there. The beauty of traveling via camper van is you have the ability to change where you are going to go whenever! Below is where we went and where we stayed each day. You can definitely use it as a guide as you build out your trip. We got a lot of inspiration from Renee of Renee Roaming so check out all her Iceland guides for more info and inspo.

Day One: Reykjavik to Borgarnes

Reykjavik

If you are coming from the US, your flight will most likely land early in the morning. Molly and I landed early and had some time to kill before we could pick up our van and our other friends flying in from London. Like I mentioned above, we took Flybus into the city, left out luggage at lockers and roamed the city.

Reykajavik is small, we walked, grabbed a coffee at Reykjavik Roasters and strolled around. Once we got hungry we ate at Sandholt and were not disappointed. We both ordered croque madams and it was the perfect meal after a long flight. After we ate, we walked the rest of the city and headed to go grab our van.

Overall, I would not recommend spending more than a day in Reykjavik. We spent less than 6 hours there and I felt that was enough. It’s cute and charming but there is so much natural beauty in Iceland, I would recommend spending more your time elsewhere.

If you are renting a van, most are not near the city center. We had to take a city bus to ours and the bus was easy to figure out. The hardest part was the 10 minute walk with my 50 pound bag on my back. Once we got to Kuku, they were so helpful and got us our van super easily.

Now the van trip begins

Once we got the van, we picked up our friends and went grocery shopping. There are a few grocery stores near the van pick up locations but go to Bonus. From my research, Bonus is the cheapest and has everything you need. We got all our groceries and headed north!

Our first stop was Borgarbyggo (a waterfall, of course!) It was beautiful and nice to walk to stretch our legs. After we headed to Krauma, out first hot pot! It felt so good to relax and have a glass of wine after a super long travel day. If you can make a stop at a spa on your first day, do it.

Our original plan was to make it to Grundarfjordur but after a long day of travel, we cut the drive in half and found a little campsite in Borgarnes. It wasn’t anything special but had clean toilets, right on some water and a good place to sleep. If you can make it to Grunfarfjordur, I recommend doing so as it is beautiful.

Day Two: Borgarnes to The West Fjords

The west fjords was our first audible of the trip. I had heard amazing things about the region. It is a little out of the way but the trip is more than worth it, it is so beautiful!

Day 2 started with a drive from Borgarnes to Grundarfjordur. Here is one of the most iconic waterfalls, Kirkjufellsfoss. This waterfall was beautiful, and a quick walk from the parking lot, definitely worth a stop. Originally we were going to spend a day in this peninsula and explore but we decided to check out the West Fjords so we were limited in time before we had to catch the ferry.

You can either drive the 5 hours to the West Fjords or take a ferry from Stykkishólmur to Brjánslækur. We knew we had a lot of driving ahead and the cost was neutral (gas is expensive) so we took the ferry. It’s 3 hours and you get some pretty views.

Once we got to the West Fjords, we headed to the my favorite waterfall, Dynjandi. This waterfall is truly breathtaking , it also is at the base of a fjord, so the scenery is beautiful. The drive from the ferry is on a dirt road and a little scary but if you are comfortable with stick on gravel roads, you will be fine.

That night we stayed at Þingeyrarodd campground. Here we made our first real meal and relaxed while enjoying the beautiful scenery. This campground was highly recommended to us and if you make it to the west fjords, I also recommend staying there! It is beautiful!

Day Three: The West Fjords to Búðardalur

We got an early start today so I could try and see the puffins. I had heard that the puffins usually are along the cliffs at sunrise and dusk so I forced everyone to get up at 5am for our best chance at seeing them at Látrabjarg. Unfortunately we didn’t see any puffins but Látrabjarg is beautiful even without them. It is the western most point of Iceland and there are tons of other birds to look at and you can walk about 3-5 miles. If you go between May-early August you might just see the puffins.

After the cliffs, we headed to a red sand beach, Rauðisandur. Probably the best part about the west fjords was how empty it was. We had the cliffs and the beach to ourselves. It was pretty spectacular to have all that beauty to yourself.

After the beach, we went to our last stop in the fjords, a hot pot, Birkimelur Swimming Pool! This hot pot is literally on the side of the road, right next to the ocean and is free! There were some other people there but there was enough room for a few groups. This was a perfect place to relax before we had another 3 hour drive ahead of us.

This night we stayed at Búðardalur tjaldsvæði (campsite). It was basic, had hot showers and clean bathrooms. It was raining this night so we just showered, made some ramen and drank while hanging out.

I wish we had more time in the west fjords, you really need about 2-5 days to see it all. We only had one but we made the most of it. There is a lot of driving involved but it was definitely the most scenic so it really didn’t seem that bad. Driving around fjords is pretty spectacular. I recommend adding this on top your trip. Note: this area gets a lot of snow in the winter and is not recommended. So only come here if you planning a trip in the summer!

Day Four: Búðardalur to Husavik

This was another long day of driving but the most beautiful. We seriously could not stop staring out the window in awe. We also took the long route to Husavik by stopping in Hofsos and Siglufjörður. This added on about an hour and half but it was one of the highlights of our trip so I recommend doing so as well. We actually did not know about this area but on the Flybus I sat next to a local and he recommended it. Always trust the locals!

Our first stop was the local summing pool in Hofsos. This is where the locals swim their laps but it is in infinity pool so also attracts some tourists as well. There was an $8 entrance fee and so worth it as it was absolutely beautiful.

Next, we stopped at Siglufjörður for lunch. We ate at the local pizza place and it was delicious. This is one of the cutest towns I’ve ever been to. It was beautiful and quaint.

One wild part of the drive is there are one lane tunnels (with 2 way traffic!). It was terrifying at first but Iceland has it figured out and there are pull outs and with clear right aways. We didn’t have any issues but it sure was a surprise!

We drove straight through Akuryari but you’ll see that on a lot of iteneraries. There is so much to do in Iceland, you do have to pick and choose and we chose to skip it and head on to Husavik to make a whale watching tour.

Husavik was one of our top destinations ever since watching Eurovision. It is a really cute town that is the whale watching capital of Iceland. We went to a fish and chips place recommended by Renee and it was some of the best fish and chips I’ve ever had. There was barely any breading but it was perfectly crisp.

Our whale watching trip was so fun and we followed a whale for a few hours and got to see some dolphins as well. It was a beautiful night and our outfits were hilarious. Everything in Husavik closed by 9 so once we were done with our tour, the only option we had was to head back to our campsite and hang out in the van. We always made sure we had a few beers and wine bottles (plus dessert) to keep us entertained at night.

Day Five: Husavik to Möðrudalur

Originally, we had planned to do another 5 hour day of driving and end up in Seydisfjordur. Perks of having a camper van, we were able to easily pivot and I am so glad we did. We had a slow morning in Husavik. Walked to Heimabakarí for some breakfast pastries (they were delicious!) and then headed onward.

Our first stop of the day were the Viti and Krafla Craters. This area of Iceland is like Mars. The scenery is wild and the ground is constantly steaming from all the hot springs. We didn’t spend much time at the craters, just got out, walked up them and enjoyed the blue waters and left. There are others in the area you can walk up and explore but was passed.

In this area, you can stop at the Perpetual Shower. It’s literally a shower on the side of the road that is constantly running with hot water. We had to get out and check it out. While it’s cool and makes a fun photo opp, there were tons of little flies which was really gross so we left very quickly.

If you want to skip the Blue Lagoon but still want something like it, check out the Myvatn Nature Baths. We chose to go here instead of the Blue Lagoon and I am so happy we did. We got the blue milky warm waters but without the crazy crowd (or price). They even have a swim up bar with reasonably priced cocktails. We stayed here for a few hours and took advantage of the nice showers with blow dryers before continuing on.

Up next was Dettifoss, one of the craziest waterfalls I’ve ever seen. It is supposedly the most powerful waterfall in Europe. It was completely trippy and just wild to stare at. Unfortunately, this was also our first taste of Icelandic rain and it started pouring on us. We got soaked and it was very cold so we decided we were done for the day and made our way to our campsite.

Luckily for us, it stopped raining on the way to our campsite and thank god it did because we had the best night and this campsite was our favorite the entire trip. We stayed at Campground Möðrudal and it was the cutest. All the buildings had grass on them, it really looked something out of a fairytale. There were also a ton of activities to do on the campground. If you needed a day off from travel, this would be a great place to stop for a day and relax. There is also a restaurant so if you want a night off (or morning) you can eat there. We had enough food to cook but we heard good things. Here we saw bunnies, a cute chocolate lab and artic foxes! This campsite was a dream and if you can work it out to stay here, do it.

Day Six: Möðrudalur to Seydisfjordur

We had an early wake up to enjoy the campsite before we had to leave. We did a Peloton workout and made some breakfast burritos before heading to our first stop of the day, Studlagil Canyon.

Studlagil Canyon is a beautiful stop and great place to a get a little exercise. It’s about a mile walk to the canyon where you can climb some rocks, take a swim (if you dare, it’s cold) and bounce around on the basalt cliffs. We spent about an hour here and it was great.

After the canyon, we started to make our way to Seydisfjordur. The drive in was absolutely wild. It was completely sunny and as we climbed up the mountain, the fog was super dense and we could barely see in front of us. This was a total bummer since we heard the drive in was supposed to be absolutely beautiful. That is one thing we learned about Iceland, the weather can totally change the trip.

We stayed at the Seydisfjordur camp site. It is basic, has basic hot showers, clean bathrooms and laundry. Since we were at our midpoint of the trip, we took advantage and did some laundry. Seydisfjordur is a cute little port town, you might recognize it from the rainbow road leading up to the church. The town is so quaint, you can walk around it in less than 15 minutes. We decided to treat ourselves to a nice dinner at Nordic Restaurant and it was worth it. We got delicious local food and they had great cocktails and wine. I also recommend stopping at the local pub across the street after for some beers and games to close out the evening.

Day Seven: Seydisfjordur to Vestrahorn

We hoped the fog would clear so we could get a view of the beauty of Seydisfjordur but unfortunately we had no luck. It did make for some cool photos when we got to the top of the mountain pass where it was sunny though, so if you get unlucky with weather, make sure to get out at the top and enjoy the fogged in valley between the mountains.

Our first stop of the day was Hengifoss. This hike required a steep 3 mile hike but it was worth it. The waterfall has red lines across the cliff face which is so unique for a waterfall. We hiked this on a hot day so on the way down, we stopped at river and put our feet in to cool off for a bit before hiking down. There is also a really cute food truck at the base of the hike where you can get local Icelandic ice cream and sorbet. I highly recommend stopping and getting the vegan sorbet, it was delicious and so refreshing.

After the waterfall, we drove to Vestrahorn so we could camp out at a black sand beach. Like most of our drives, it was breathtaking and beautiful. If you are in the mood for a free (& very hot!) hot pot, I highly recommend stopping at Djúpavogskörin Natural Geothermal Pool. It has unreal views but it is HOT. Maybe if we were there are on a colder day it would have been fine but it was sunny so I think we spent about 10 minutes tops here.

Once we got to our campsite, Vestrahorn Camping, we headed to the beach to admire the black sand. Unfortunately, it was very windy, rainy and cold this night so we didn’t spend much time admiring the beach. We ended up cooking tacos in the van and drinking wine instead of cooking on the beach as planned.

Day Eight: Vestrahorn to Vik

We had a lot we wanted to pack into this day (per usual) so we got an early start and had our first stop at the Jokulsarlon Glacier Lagoon. It was a really foggy morning so it was eerie to just see the glacial ice. The glacier was covered in fog so we couldn’t see it right away but it was still super cool to admire, we even saw some seals!

After the glacier, we went across the way to Diamond Beach. We got lucky and there was a ton of glacial ice on the beach. It was really fun hanging out, taking beach and admiring all the ice. We spent about 45 minutes here which was perfect because once we were done, the fog had cleared and we could see the glacier. I had done no research before so I was in awe of its size, it was huge and beautiful!

We were still loving the glaciers so decided to also stop at Fjallsarlon Glacier. It was amazing to get out of the car and walk right up to the glacier lake. If it is a clear day, I highly recommend stopping here and admiring it’s beauty.

After the glaciers we drove about 5 minutes to hike in Mulagljufur Canyon. This was my friend Molly’s number one place she wanted to go. Since the rest of us had done no research, we were in awe of what this place was. It’s a little tricky to find, so we were helped by reading this blog that details exactly how to find the trail head and what to expect. It’s insanely beautiful and I highly recommend taking a few hours and hiking to it.

Post hike, we had to stop for a gas station hot dog. Our favorite hot dogs were found at Olis but the ones at N1 were also amazing. Get one with all the toppings, they are unreal delicious and cheap!!

Post hot dog, we made our way to Vik, where we stayed at Camping Vik. This was a great campsite with clean bathrooms and hot showers plus it’s walking distance to where we wanted to eat in Vik. Per Renee Roamings suggestion, we ate at Smiojan Brugghus which had really good burgers and beer. We ended up staying there for a few hours chatting, drinking and eating. Highly recommend, especially if you want a casual delicious meal.

Day Nine: Vik to Hveragerði

You cannot start you day in Vik without a trip to Skool Beans. It’s the cutest coffee shop that is in a school bus! Not only are the drinks delicious but the decor is just to die for. I wish we had another morning there just to go back.

After we had our delicious breakfast and coffees, we headed out to the famous black sand beach, Reynisfjara. It was an overcast day so it really played into the moodiness of the beach. We also had some fun taking photos on the basalt cliffs.

After the beach, we went to Skogafoss which is a beautiful big waterfall off the side of the road. It was beautiful and an easy walk from the parking lot, highly recommend this stop.

Post waterfall we headed to Seljavallalaug Hot spring. This hot spring was built in 1928 on the side of a mountain that you hike about a mile to. When we arrived, it was cold but not rainy. By the time we got to the pool, it had started to rain and then pour. Note, this pool isn’t that hot so we were huddled in the corner where the hot water pours in trying to enjoy ourselves. We ended up walking/running back naked under our raincoats. This pool is absolutely stunning and definitely worth the trip, I just hope you get better weather than we did!

After the pool, we were pretty burnt out from the rain that we decided to go get hot dogs and hang out in the van. We spent 3 hours waiting out the rain and working on our video for the Kuku Campers submission. We originally had planned to go visit another waterfall but opted out and I still have no regrets.

Since the weather had cleared up, we decided to do another hike to a hot spring, Reykjadalur Hot Spring Thermal River. We had heard incredible things about this river, some friends even said it was their favorite of the trip so we had high expectations. Just like pretty much everything in Iceland, things are experienced differently with the weather. We went on a cold, rainy day and the water was flowing quickly. This meant that the hot springs were flowing too quickly and the water was pretty cold. We had to pretty much sit on the hot rock (that would randomly burn your butt) in order to stay warm. It was still beautiful and the hike to the river is great but depending on the flow of the river, it might not be as relaxing as you’ve seen on Instagram.

That night we drove into town and stayed at Campsite Hveragerði. It was very basic but had a nice kitchen you could cook at and clean bathrooms. Not a campsite to write home about but did the job and was cheap!

Day Ten: Hveragerði to Grindavik

On our last full day, we had to get a rapid covid test to get back into the states. Luckily, it was super easy for us to make an appointment on this website. While getting tested was easy, we did make our appointments in the middle of the day so it kind of messed up our day a bit.

The night before we checked the active volcano, Fagradalsfjall on if it was erupting. Iceland has a great live stream that you can constantly check on. It was erupting so we decided to go see it before our appointments. We definitely bit off more than could chew since it was definitely a harder hike than anticipated but it was so worth it. We were able to get within 10 feet of the lava, I was sweating! It was incredible to see and if the volcano is erupting while you are in Iceland, prioritize it. We loved it so much and were sad we couldn’t enjoy it more than we were going to come back at night if it was still erupting.

We went to go get our tests right outside of Reykavik before our final adventure, snorkeling between the tektonic plates! This came highly recommended from everyone who has done it and they were right. It is probably the coldest water you will ever snorkel in but you do get dry suits that not only look hilarious, but keep you pretty warm. The water is insanely clear and it is pretty awesome to say you’ve swam between two continents.

After freezing our butts off in the water, we went into the city center to get some lamb stew for dinner. We ended up at this really cute food hall, Hlemmur Food Hall where we got delicious soup and bread to warm us up. If you like lamb, you can’t leave Iceland without trying some lamb stew!

We decided to camp out at Grindavik Campsite since it is the closest to the volcano. We parked, packed our bags and cleaned up the van so we would be ready to go back to the volcano either than night or early in the morning before our flights. Sadly the volcano didn’t erupt again but our last night was still spent having fun in the camper van.

Day Eleven: Grindavik to Home

Our last day in Iceland was short as we all left in the morning. My friend Emily had the first flight out so we dropped her off at the airport and then cleaned out our van. One huge perk of Kuku Campers is you just need to have the inside clean. It only took us about 15 minutes to fully take out all the trash and sweep.

Molly unfortunately had the latest flight of the day so she dropped both Connie and I off at the airport before returning our van (Molly really was the MVP of the trip). The airport was just as easy to leave as it was when we were coming in. Security was a breeze and Joe and the Juice had plenty of seating for a good lunch before our flight.

My flight back to NYC was so easy and I got a nice view of Greenland as we flew back to the states!

TLDR; GO TO ICELAND

Overall, I could not recommend Iceland via camper van more. It was truly one of the best trips thanks to my friends, the local people and how damn beautiful Iceland is. I will definitely be back! I need at least two more trips to Iceland, one in the winter and another to explore the West Fjords during the midnight sun. If any travel companies are reading this and want to sponsor those trips, let me know!!

Want more travel guides? Check out my guide to Harbour Island, Bahamas and let me know where you would like me to write a guide about next!

The post 10 day Iceland Road Trip in a Camper Van, Travel Guide appeared first on Healthykel.

Harbour Island, also know by the locals as Briland, might be the most magical place I have ever been to. It might be because it was my first trip out of the country in over a year but I swear that place is truly paradise. I was lucky enough to get to go for 5 days to celebrate the wedding of my friends. In this guide, I will share how we got there, where we stayed and where to eat on the island.

How to get to Harbour Island

Harbour Island is small, like 3 miles long, small. So naturally, there is no airport on the island. However, don’t let that scare you. Travel from the east coast (especially if you live in Atlanta or Miami) is super easy. The quickest way to get there is flying into North Eleuthra airport. Delta (via Atlanta) and American (via Miami) both fly there nonstop. from the airport you take a 5 minute cab ride (the taxis are waiting right outside for you) and then a 10 minute boat ride to the Island. It is seamless, just make sure you have $5 for both the cab ride and the boat ride (total $10 per person). Once you are on the Island, you will want to rent a golf cart if you are planning on leaving your hotel, it is also just really fun to drive around and see the island this way!

Where we stayed

We stayed at the Runaway Hill Inn and I cannot wait to go back. The hotel was really cute and intimate, the staff remembered you by name, the food was delicious and the location simply could not be beat. My favorite part about the hotel was the location. You are right on the beach, the view from the dining room (pictured above) is spectacular and you can choose whether to sit out by the pool or on one of their beach chairs and have a great view of the ocean. We ate a lot of our meals here as well and each one was delicious, plus they have a full bar with delicious cocktails (the espresso martini is so good!). You truly don’t need to leave the hotel if you didn’t want to.

Where to eat on Harbour Island

Like I said above, we ate most of our meals at the Runaway. I was also there for a wedding so we had a few meals covered. Everything we ate on the Island was amazing, so I really don’t think you could go wrong. Conch is super popular so make sure you try it, at least once!

My favorite meal we had outside of the hotel and wedding was at the Dunmore and I already cannot wait to go back and eat there. We went for lunch before our flight, sat outside and ordered the Poke bowl and fried chicken sandwich to split. I loved the poke bowl the most but both were phenomenal.

We also had dinner at The Landing and I still dream about the dessert we got there. It was a banana upside down cake with homemade coconut ice cream – it was just to die for! Make sure to make a reservation and request to sit outside, it is so cute! I also heard amazing things about the brunch there but unfortunately we never made it there.

What to do on Harbour Island

Honestly, there isn’t a ton to do which is the beauty of it! We spent most of our time at the beach, tanning, napping and playing in the water. I ran on the beach every morning and from tip to tip of the beach was a 5 mile run! The sand is pink and is the most beautiful sand I’ve ever experienced and I was happy to spend all of my time on it. Like I said before, we were there for a wedding so that took up most of our time. Next time we go back, I am planning on booking a boat cruise but don’t expect to do much else than relax and enjoy the beauty of the island!

Harbour island was such a treat of a vacation for me and I am so lucky to have been able to experience it. I hope this helps anyone decide to go and what they should do. Please reach out with any questions you may have if you are planning on going! Happy travels!

I hope you enjoyed this guide, if there are other vacation spots you would like me to review, please let me know in the comments!

The post Harbour Island, Bahamas Travel Guide appeared first on Healthykel.

Your new go to brunch recipe

Before quarantine, I loved going to brunch. Weekend brunch was my favorite activity and while I do miss going out with friends, catching up bloody mary’s, I really perfected the at-home brunch game over the past year. My favorite recipe to make now is a frittata, specifically this spring vegetable frittata with goat cheese.

I don’t like letting food go to waste so making a frittata is the perfect way to use up all those leftover veggies you have at the end of the week before you go grocery shopping again. I got really creative with some of mine and I have found that you really can’t go wrong with any vegetable and cheese combo, they are all delicious.

What you need to make a spring vegetable frittata

You really don’t need much to make a frittata. I personally like them more than a quiche because you don’t have to worry about getting the crust perfect or burning and I personally like my carbs on the side, in the form of extra crispy potatoes. All you need for this frittata is:

• Eggs – I sometimes get lucky and get fresh eggs from friends (Michael, Adrian/Nate, if you are reading this, thank you) but if I don’t have access to my friends chicken eggs, I always buy Vital Farm eggs. They are on the pricier side but they make a difference.
• Plain Greek Yogurt – You can use any fat content, I usually use fat free because that’s what I have in my fridge but I have used full fat and it turned out just as great. I personally like using greek yogurt over milk to make my frittata extra fluffy and creamy.
• Spring Vegetables – I used leeks, asparagus, and brussels sprouts
• Goat cheese – a creamy goat cheese is perfect for this. You could substitute any cheese though, feta or gouda would be great substitutions.
• Herbs – Not only does it make the frittata look prettier, they give extra flavor to this dish

How to make the frittata

Frittatas are so easy to make. The hardest part is sautéing your vegetables but once that is done, all you have to do is whisk together some eggs, place in the oven and wait! Step by Step:

1. Chop all your veggies and sauté over low heat. I like my veggies to be caramelized so I do them low and slow.
2. Preheat oven to 400
3. Meanwhile, whisk together 6 eggs and 1/2 cup of greek yogurt until throughly mixed. Add some salt and pepper to your liking.
4. Grease a pie pan and add sautéd veggies. Pour the egg mixture over and lightly mix it together. Add in goat cheese and lightly mix
5. Place in oven and bake for 15-20 minutes until eggs are set
6. Garnish with fresh herbs, I used chives and parsley
7. Enjoy!

Need more egg recipes? Try my veggie and cheese omellete

Please let me know how this recipe turns out for you in the comments! I would love to hear any different veggie or cheese combinations you used.

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Spring Vegetable Frittata with Goat Cheese

This spring vegetable frittata is a classic brunch dish that you can make with any combination of vegetables you have on hand.

Course Breakfast, brunch

Cuisine American

Diet Gluten Free, Vegetarian

Keyword breakfast, brunch, healthy, low carb, protein

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 6 Slices

Calories 134kcal

Ingredients

• 6 Eggs
• 1/2 cup Plain Greek yogurt
• 2 Leeks trimmed and sliced thinly
• 1 bunch Asparagus trimmed and chopped
• 1/2 cup Brussels sprouts shaved thin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 oz Goat Cheese
• chives and parsley to garnish

Instructions

• Chop all your veggies and sauté over low heat. I like my veggies to be caramelized, so I do them low and slow.
• Preheat oven to 400
• Meanwhile, whisk together 6 eggs and 1/2 cup of greek yogurt until throughly mixed. Add some salt and pepper to your liking.
• Grease a pie pan and add sauted veggies. Pour the egg mixture over and lightly mix it together. Add in goat cheese and lightly mix
• Place in oven and bake for 15-20 minutes until eggs are set
• Garnish with fresh herbs, I used chives and parsley
• Enjoy!

Notes

You can use any combination of cheese or vegetables for this frittata

This saves well for a few days so this would perfect for meal prep. When I do this, I like to reheat in my air fryer at 400 for 5 minutes. 

Nutrition

Serving: 1slice | Calories: 134kcal | Carbohydrates: 9g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 500mg | Potassium: 322mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1454IU | Vitamin C: 14mg | Calcium: 96mg | Iron: 3mg

The post Spring Vegetable Frittata with Goat Cheese appeared first on Healthykel.

The perfect combination of all the quarantine food trends

One thing that has come out of quarantine, is all the food trends. First we started with banana bread, and now baked oats are all the rage on Tik Tok. I love a good food trend, especially when they are easy to make and are made with healthy ingredients. This carrot cake banana baked oat bread is so easy to make and you probably have most of the ingredients on hand already!

I came up with the recipe because I didn’t have a ramekin or some baking dish that baked oats call for and the only cake pan I had was a loaf pan. Getting creative paid off because this is definitely the best banana bread I’ve made because lets be real, who doesn’t love carrot cake?!

What you’ll need to make carrot cake banana baked oat bread

What I love the most about this bread is it is easy to make and I didn’t have to go out and buy anything special for it. This recipe uses ingredients that I always have on hand. It is also made with gluten free rolled oats and sweetened by the extra ripe bananas, plus my favorite sugar alternative Whole Earth so it is healthier than your typical bakery carrot cake. Everything you’ll need for this bread:

•2 cups rolled oats – unfortunately steel cut oats won’y work with the recipe, they must be rolled.
•2 teaspoons baking powder
•1 teaspoon cinnamon
•1/4 teaspoon nutmeg
•1/4 teaspoon ginger
•3 ripe bananas
•3 medium carrots, finely grated (a food processor is great for this!)
•2 eggs
•1/2 cup vanilla almond milk
•1 teaspoon vanilla
•1/2 cup Whole Earth Sweetner brown sugar baking blend (or any brown sugar).
•optional: 1/4 cup raisins
For the frosting:
•4 oz light cream cheese
•1/2 teaspoon vanilla
•1/3 cup powdered sugar (I used swerve)
•chopped pecans

How to make the bread:

Another perk to this recipe is you only need 1 bowl! There are very minimal dishes and steps which for me, who is not the best baker, is key.

Equipment needed:

1. A high powered blender: Since all you are using are oats for this recipe, the better blender or food processor you have will help grind the oats into a finer flour.
2. Loaf pan: I have a cheap loaf pan I bought at the grocery store. If you don’t have a loaf pan, you could make these into muffins or a sheet pan cake, you will just have to be mindful about the baking time as they will bake faster than a loaf pan.
3. Electric mixer: You’ll need a mixer to get the cream cheese frosting extra smooth. You could try to use a whisk with extra elbow grease but I think an electric mixer will make your life 100x easier. I have had this Kitchen Aid one for years and it’s fantastic.
4. Food Processor: You don’t have to use this to shred your carrots but it will make your life 100x easier. I love my food processor, could not recommend it enough.

Steps to make the bread:

1. Preheat oven to 350
2. Mash bananas very well
3. Mix with shredded carrots, eggs, milk, vanilla
4. Blend oats in blender very well until makes flour, add baking powder and spices. Blend until fully mixed
5. Stir in the wet ingredients
6. Pour into well greased loaf pan (or line with parchment paper)
7. Bake for 40 minutes or until toothpick comes out clean
8. Let cool for 10 minutes
9. Make frosting by whipping cream cheese with sugar and vanilla
10. Frost and top with pecans
11. Enjoy and try not to eat it in one sitting!

Note: This loaf will keep for a few days. Because of the cream cheese frosting, I would store in an air tight container in the fridge.

Love carrot cake and need another carrot cake recipe? Try this single serve carrot cake cinnamon roll I made or if you need another snack idea, I am loving my cake batter protein balls.

Please let me know what you think of this banana baked oat bread in the comments! I hope it you enjoyed it as much I did!

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Carrot Cake Banana Baked Oat Bread

Combining the two best quarantine food trends, banana bread and baked oats with a carrot cake twist. The perfect recipe for spring!

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free, Vegetarian

Keyword banana bread, breakfast, gluten free, snack, sugar free

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 10

Equipment

• Loaf Pan
• Blender
• Food Processor
• Electric Mixer

Ingredients

• 2 cups rolled oats
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 3 ripe bananas
• • medium carrots finely grated
• 2 eggs
• 1/2 cup vanilla almond milk
• 1 teaspoon vanilla
• 1/2 cup Whole Earth Sweetner brown sugar baking blend or any brown sugar.
• optional: 1/4 cup raisins

For the frosting:

• 4 oz light cream cheese
• 1/2 teaspoon vanilla
• 1/3 cup powdered sugar I used swerve
• chopped pecans

Instructions

• Preheat oven to 350
• Mash bananas very well
• Mix with shredded carrots, eggs, milk, vanilla
• Blend oats in blender very well until makes flour, add baking powder and spices. Blend until fully mixed
• Stir in the wet ingredients
• Pour into well greased loaf pan (or line with parchment paper)
• Bake for 40 minutes or until toothpick comes out clean
• Let cool for 10 minutes
• Make frosting by whipping cream cheese with sugar and vanilla
• Frost and top with pecans
• Enjoy and try not to eat it in one sitting!

Notes

Store bread in an air tight container in the refrigerator. Should keep well for up to 5 days 

The post Carrot Cake Banana Baked Oat Bread appeared first on Healthykel.

The best salmon recipe you’ll ever make

This may sound dramatic but this coconut salmon with mango salsa served over cauliflower rice was the first recipe I ever perfected. I made this recipe for the first time in college when I was eating a mostly paleo diet. I’ve been making this ever since and I still find it to be my best recipe. Everyone I make it for is always impressed and asks for the recipe. Finally getting around to putting it up for all to have! I promise if you make it, you will love it. This recipe made me fall in love with salmon so if you need to try to convert someone to eating salmon, make them this.

What you’ll need to make coconut salmon with mango salsa

This recipe calls for lots of fresh ingredients that you can find at any grocery store! I got everything at Trader Joe’s but you can get your ingredients anywhere. You can split the recipe into 3 main parts: the mango salsa, coconut salmon and cauliflower rice. Here is what you need:

Mango Salsa

• 1 mango
• bell pepper
• tomatoes
• red onion
• jalapeno
• cilantro
• lime (or lemon)
• salt

Coconut Salmon

• salmon
• unsweetened coconut flakes
• egg

Cauliflower Rice

• bag of riced cauliflower
• cilantro
• lime juice
• salt

How to make coconut salmon with mango salsa

This recipe is super simple to make (I promise!)

1. Make the mango salsa. I prefer to make this a few hours in advance (or the night before) so the flavors can really develop. I have also made this right before and it is still delicious. How to:
   1. Chop all the veggies, mix well
   2. Squeeze juice of lime (or lemon)
   3. Salt, to taste
   4. Let marinate, for the best flavor at least 2 hours.
2. Make the coconut salmon. I make mine in the air fryer but if you do not have one, you can make it in the oven.
   1. Crack egg and scramble.
   2. Coat salmon filet in egg
   3. Roll the salmon in unsweetened coconut flakes
   4. Air fry at 400 for 10 minutes. If you don’t have an air fryer, you can bake in oven at 400 for 15-20 minutes until salmon is cooked to your preference and the coconut is crisp.
3. Make the cauliflower rice
   1. Coat pan with coconut oil spray (or any oil spray, I prefer coconut for this recipe)
   2. Saute riced cauliflower for 5 minutes, until it begins to soften
   3. Add in chopped cilantro and lime juice
   4. Salt, to taste

WANT MORE SALMON RECIPES?

If you love salmon and want more? Try my dukkah salmon or my baked sweet and spicy mustard salmon

I have a few more salmon recipes on my instagram (coming here soon!), like my chipotle salmon and buttery garlic .

Please let me know how this recipe turns out for you in the comments! I hope you love this recipe as much as I do and becomes a weekday staple.

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Coconut Salmon with Mango Salmon over Cauliflower Rice

The best salmon recipe you will make! The crispy coconut salmon pairs perfectly with the refreshing mango salsa that will please any eater.

Course Dinner

Cuisine American

Keyword fish, gluten free, healthy, paleo, pescatarian

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 4

Ingredients

For the Mango Salsa

• mango
• bell pepper
• red onion
• tomatoes
• cilantro
• jalapeño
• lemon or lime
• salt

For the coconut salmon

• 4 oz salmon
• 1 egg
• ¼ cup unsweetened coconut

For the cilantro cauliflower rice

• cauliflower rice
• cilantro
• lime juice
• salt

Instructions

Mango salsa:

• chop up all the mango and veggies and stir well. Let sit for 30 minutes (or overnight) to really soak in all the flavor

Coconut Salmon:

• dredge salmon in egg
• coat with coconut
• air fry at 350 for 12 minutes

Cilantro cauliflower rice:

• over medium heat, sauté riced cauliflower until warmed through (about 5 minutes). Salt to taste.
• once cauliflower has cooked, squeeze in lemon (or lime) juice.
• take off heat and mix in cilantro
• Plate the rice and top coconut salmon and serve with mango salsa
• Enjoy!

The post Coconut Salmon with Mango Salsa over Cauliflower Rice appeared first on Healthykel.

Nature’s Cereal aka a bowl of your favorite berries covered with coconut water or a coconut smoothie. When I first heard of this food trend, I rolled my eyes and said to myself “it’s not cereal, it’s literally berries and coconut water”. My thoughts weren’t wrong but let me tell you, this is absolutely refreshing and delicious and something I will be eating all summer long.

I want to preface that there is nothing wrong with eating cereal. I’ve seen a lot of people upset with this trend, saying that calling it nature’s cereal is demonizing cereal. This is no replacement for your bowl of cereal. The only thing this recipe has in common with cereal is it is an item, served in bowl, covered with milk (or water) and eaten with a spoon. I believe it was named as a fun nutritious snack and the name just stuck, no ill intentions or food shaming implied. Moving on…

What you’ll need to make this recipe

The best part of this recipe is you need a few ingredients. I picked everything up at my local Trader Joe’s but you could get all of these ingredients at any grocery store. Feel free to substitute for any berries/fruit your heart desires. This combination was delicious but the sky is the limit. This made me excited for peak berry season here in the PNW. I usually go berry picking a few times a month and the freshly picked berries will be perfect for this. All you need for this is:

• Berries of choice (I used blueberries, raspberries and pomegrante seeds. I’ve also seen people use strawberries and blackberries
• Coconut smoothie. I opted for the coconut smoothie because it most resembled milk and is creamier than just coconut water. Trader Joe’s coconut smoothie is coconut water with coconut meat – if you haven’t tried it yet, I highly recommend

How to make nature’s cereal

One thing this recipe has in common with regular cereal is how you make it – its so easy! All you need to do is:

1. Grab your favorite bowl
2. Pour your desired amount of berries into it
3. Pour about a 1/2 cup of coconut smoothie (or water) on top
4. Mix well
5. Enjoy!

I got a lot of questions on my instagram about the gold spoon I use, I got mine from Pat Cooks, my favorite spatula! And yes, that’s how I know I am getting old, I have a favorite spatula.

Need more snack ideas? Try my cake batter protein balls

Please let me know what you think of nature’s cereal! I hope it you find it as a refreshing as I do!

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Nature’s Cereal

The trend made famous by Lizzo and all over TikTok. Nature's cereal is a refreshing bowl of your favorite berries with a coconut smoothie.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword fruit, healthy, paleo, vegan, vegetarian

Prep Time 2 minutes

Cook Time 0 minutes

Total Time 2 minutes

Servings 1

Ingredients

• 1/4 cup blueberries
• 1/4 cup raspberries
• 1/4 cup pomegranate seeds
• 1/2 cup coconut smoothie

Instructions

• Pour fruit into bowl
• cover fruit with coconut smoothie
• mix well
• enjoy!

Notes

You can use any fruit you desire

You can substitute the coconut smoothie for coconut water 

The original recipe adds ice to make the berries more “crunchy” but my teeth are pretty sensitive to cold so I omitted and it was still very refreshing and delicious. 

The post Nature’s Cereal (aka berries topped with a coconut smoothie) appeared first on Healthykel.

Bright up your midday snack with these cake batter protein balls

I have been snacking more than ever now that I’m working from home so I love preparing fun snacks that are healthy. These cake batter protein balls are perfect for that 3pm slump when I want a little something to eat, usually sweet but don’t want to spoil dinner.

What you’ll need to make these protein balls

All you need for these is 4 ingredients! The secret ingredient in these is almond extract. It’s crazy how it gives cake batter flavoring. If you don’t have almond extract, you could swap for vanilla but they won’t have the cake batter taste. 4 ingredients you’ll need:

• 1/2 cup of cashew butter (I love Wild Friends)
• 1/3 cup of vanilla protein powder (I used Four Sigmatic)
• 1 teaspoon almond extract
• dash of salt
• Sprinkles

How to make cake batter protein balls

These protein balls take about 15 minutes to make. I like to make a batch on Sundays and enjoy one or two a day when a sweet craving hits. These are made in a few easy steps:

1. Combine the cashew butter, protein powder, almond extract and salt in a bowl
2. Using a tablespoon, roll into balls
3. Freeze for 10 minutes
4. Roll in sprinkles until covered
5. Enjoy!

I like to store these in the freezer and let them sit out for 5 minutes before enjoying. I’m sure they would last for at least a month but they never last more than 2 weeks before I eat them all.

Need more snack or dessert recipes? I also love making these chocolate covered sumo citrus

Please let me know how this recipe turns out for you in the comments! I hope this snack brings you joy as much as I do!

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Cake Batter Protein Balls

These cake batter protein balls are the perfect easy snack that will satisfy your sweet tooth and keep you satisfied!

Servings 6 Balls

Ingredients

• 1/2 cup of cashew butter
• 1/3 cup of vanilla protein powder
• 1 teaspoon almond extract
• dash of salt
• Sprinkles

Instructions

• Combine the cashew butter, protein powder, almond extract and salt in a bowl
• Using a tablespoon, roll into balls
• Freeze for 10 minutes
• Roll in sprinkles until covered
• Enjoy!

The post Cake Batter Protein Balls (vegan + gluten free) appeared first on Healthykel.

Better than take out veggie pad thai

Ok maybe not better than your favorite Thai restaurant but I swear this veggie pad thai is incredible. I was actually shocked when I tried it and realized just how good it was. This recipe is made with only vegetables, using hearts of palm noodles instead of the traditional rice noodles. As much as I love take out Thai food, I always feel weighed down after. I love that I was able to recreate my favorite flavors in this dish and skip the food coma that can come after take out.

What are hearts of palm?

Never heard of hearts of palm? I hadn’t either until just a few years ago. A heart of palm is a vegetable harvested from the inner core of palm trees. It has a very neutral taste so it is perfect in a recipe with sauce. Before I tried hearts of palm as noodles, I used to shred them and use them as a replacement for shredded chicken in recipes. Definitely give them a try. If you are buying the packaged hearts of palm noodles, definitely make sure to rinse them well before cooking!

What you need to make veggie pad thai

This recipe definitely has more ingredients needed than most of my recipes but most are fridge and pantry staples so hopefully it doesn’t seem too overwhelming. Everything I used is from Trader Joe’s but you can find everything at your local store (even the hearts of palm noodles!). If you can’t find hearts of palm or just want actually noodles, you can swap the hearts of palm for rice noodles. You can also add in tofu, shrimp, beef or chicken if you want more protein. What you’ll need to make veggie pad thai:

• box of hearts of palm pasta
• 1/2 red bell pepper, sliced
• 1 large carrot, sliced
• 1 egg
• 2 teaspoons of minced ginger (I used the frozen cubes)
• For the sauce:
  • 1.5 tablespoons peanut butter
  • 1/2 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon fish sauce (if vegan, omit and substitute extra soy sauce or coconut aminos)
  • 2 tablespoons soy sauce
  • red pepper flakes
• To garnish:
  • chopped peanuts (or almonds)
  • green onions
  • cilantro
  • lime juice

How to make the pad thai

This recipe only took me about 15 minutes to make – faster than ordering and picking up your favorite pad thai!

1. Mix all the sauce ingredients together and set aside.
2. Over medium heat, sauté ginger, bell pepper and carrots. Mix well
3. Add in hearts of palm. Mix well and cook for 5 minutes
4. Push veggies to the side and scramble 1 egg until cooked. Mix with veggies.
5. Stir in sauce, mix well and stir until well coated
6. Plate and add all the toppings
7. Enjoy!

Want more veggie filled meals? Try my shredded brussels sprouts, pear and farro salad or my current obsession fawaffles!

Please let me know how this recipe turns out for you in the comments! I hope this recipe replaces your take out habit like it has for me!

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Veggie Pad Thai Made With Hearts of Palm Noodles

Skip the delivery and food coma with this veggie pad thai made with hearts of palm noodles. It has the traditional flavors that you love but is full of vegetables, I swear you can barely tell the difference!

Course Dinner, lunch, Main Course

Cuisine Thai

Keyword gluten free, healthy, vegan, vegetarian

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 1

Ingredients

• 1 Box of hearts of palm pasta
• 1/2 red bell pepper sliced
• 1 large carrot sliced
• 1 egg
• 2 teaspoons of minced ginger I used the frozen cubes

For the sauce:

• 1.5 tablespoons peanut butter
• 1/2 tablespoon honey
• 1 tablespoon rice vinegar
• 1/2 teaspoon fish sauce
• 2 tablespoons soy sauce
• red pepper flakes

To garnish:

• chopped peanuts or almonds
• green onions
• cilantro
• lime juice

Instructions

• Mix all the sauce ingredients together and set aside.
• Over medium heat, sauté ginger, bell pepper and carrots. Mix well
• Add in hearts of palm. Mix well and cook for 5 minutes
• Push veggies to the side and scramble 1 egg until cooked. Mix with veggies.
• Stir in sauce, mix well and stir until well coated
• Plate and add all the toppings
• Enjoy!

Notes

• If you can’t find hearts of palm noodles, you can sub for another veggie noodle (like zucchini) or use rice noodles. 
• If you are vegan, omit the fish sauce and add in more soy sauce or coconut aminos
• For added protein, add in tofu, chicken, shrimp or beef

The post Veggie Pad Thai Made With Hearts of Palm Noodles appeared first on Healthykel.

Curb your sweet tooth with chocolate covered sumo citrus!

If you’ve been following me for awhile you know that I have a massive sweet tooth. I like to have a breakfast, lunch and dinner dessert. I know eating a cookie or brownie 3 times a day isn’t healthy so I like to come up with some healthier sweet treats! Ever since sumo citrus came into season a few weeks ago, I have been making these sugar free dark chocolate covered sumo citrus slices!

What is sumo citrus?

Sumo citrus is essentially a massive mandarin orange. They are easy to peel, don’t have seeds and are super delicious. I have been buying them in bulk at Trader Joe’s – they are just the best! Plus, it’s important to get all the vitamin c!

What you need to make dark chocolate covered sumo citrus

All you need to make this yummy dessert is chocolate and sumo citrus. I used the new sugar free chocolate chips from Trader Joe’s but you can use any chocolate you desire! The bitterness of the sugar free dark chocolate balanced really well with the super sweet citrus. I also coated mine with flakey sea salt (Jacobsen Sea Salt is the best, it’s all we use). What you need:

• chocolate chips (any type you’d like! – I loved the sugar free dark chocolate. Beware, it’s bitter)
• sumo citrus
• optional: flakey sea salt

How to make these chocolate covered sumo citrus

This dessert is done in 4 easy steps

1. Melt chocolate in double boiler
2. Peel sumo citrus and dip each slice half way into melted chocolate
3. Lay on parchment paper and top with sea salt, if desired
4. Let chocolate harden
5. Enjoy!

I keep mine in an air tight container in the refrigerator. Mine have only lasted me a few days but I’d assume they will last at least 5 days.

Need more chocolate recipes? I also love making this Easy White Chocolate Raspberry Bark

Please let me know how this recipe turns out for you in the comments! I hope you enjoy making and eating it as much as I do!

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Sugar Free Dark Chocolate Covered Sumo Citrus

These sugar free dark chocolate sumo citrus are the perfect treat to curb your sweet tooth. The balance of the bitter dark chocolate and extra sweet sumo citrus is the perfect combination.

Course Dessert

Cuisine American

Keyword chocolate, dessert, fruit, sugar free

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Ingredients

• 1/4 cup chocolate chips
• 1 sumo citrus peeled
• 1 tbsp flakey sea salt

Instructions

• Melt chocolate
• Dip sumo citrus in chocolate half way
• Lay on parchment paper and top with flakey sea salt, if desired
• Let chocolate cool and harden
• Enjoy!

Notes

• If you don’t like dark chocolate feel free to use any chocolate you desire
• You can store these in an air tight container and keep in the fridge or freezer

The post Sugar Free Chocolate Covered Sumo Citrus appeared first on Healthykel.

Toast for all!

I first tried sweet potato toast a few years ago when I did a Whole30. I made them multiple times during my Whole30 and make it sporadically. Every time I make it, I always wonder why I don’t make them more! I love bread and usually have sourdough toast 2-3 times a week. Sweet potato toast is a fun way to switch up the usual toast routine and I love that I can usually have a few more slices than I would be able to if I was eating bread which means trying more toppings!

What you need to make sweet potato toast

The best part of this recipe, you only need 2 ingredients!

1. Sweet potato (try and get a short, fat one)
2. Avocado oil

How to make sweet potato toast

Sweet potato toast is easy to make, you just slice sweet potatoes, spray with a little avocado oil and roast! Then you can get creative with the toppings. Make the toast in a few easy steps:

1. Preheat oven to 425
2. Wash your sweet potato and dry
3. Slice the sweet potato lengthwise in 1 inch sections
4. Spray with avocado oil
5. Roast in oven for 20 minutes (flip halfway)
6. Let cool and then top!

Note: you can meal prep these! I like to make a few on Sunday. Let them cool completely before storing in an air tight container in the refrigerator for up to a week. Reheat in air fryer (or oven) at 400 for 5-10 minutes.

My favorite toast toppings

The best part of eating sweet potato toast is you can eat a few more slices than bread so you can try more toppings. I always need a good mix of sweet and savory and this way I can have a few of each. My favorite combinations are:

1. Smashed avocado, watermelon radishes and pickled onions.
2. Smashed avocado and a Vital Farms crispy fried egg
3. Wild Friends peanut butter and honey
4. Culina bourbon vanilla yogurt and my chia seed jam

Please let me know how this recipe turns out for you in the comments! I hope it becomes a go to breakfast for you as it has for me.

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Sweet Potato Toast

Sweet potato toast is a fun way to switch up the usual toast routine that people of all dietary restrictions can enjoy!

Course Breakfast

Cuisine American

Keyword breakfast

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 1

Ingredients

• Sweet potato try and get a short, fat one
• Avocado oil

Instructions

• Preheat oven to 425
• Wash your sweet potato and dry
• Slice the sweet potato lengthwise in 1 inch sections
• Spray with avocado oil
• Roast in oven for 20 minutes (flip halfway)
• Let cool and then top!

Video

Notes

• You can meal prep these sweet potato toasts. Let them cool completely and store in an air tight container in the refrigerator for up to a week. Reheat in oven or air fryer at 400 for 5-10 minutes. 

The post Sweet Potato Toast Four Ways (gluten free) appeared first on Healthykel.