HEALTHY DATE BALLS | 3 ingredient recipe

HEALTHY DATE BALLS | 3 ingredient recipe

Hi everyone! Today I’m sharing a super quick and healthy date balls recipe. These date balls only require 3 ingredients and take less than 10 minutes to make when you get the hang of it. They are gluten and dairy free! These date balls are easily enjoyed as a dessert, as an afternoon pick-me-up, or just a treat whenever you need one. Hope you try it out and enjoy!
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Indian-inspired coconut curry

Today, I’m sharing a v special recipe on my blog. A few weeks ago, my Dadi (grandmother) taught me how to make one of her dishes. This woman is an amazing cook – anyone in my family knows this. (: This particular dish of her’s is my all-time favorite. Here’s my version of an Indian-inspired coconut curry. Flavorful, healthy, gluten-free, wholesome ingredients, and supes yummy.  

Ingredients (serves 6-ish)

for the curry…

  • 1lb chicken thighs, cleaned and cut into medium-sized cubes
  • drizzle of olive oil
  • 1/2 red onion, large
  • 3 tbsp garlic, minced
  • 1/4 cup green chili, diced & canned
  • 1 tomato, large
  • 3 tbsp salsa
  • 1 handful cilantro 
  • 1 tbsp lemon 
  • 1/4 tsp tumeric
  • 1/4 tsp ground coriander 
  • Pinch of salt
  • 1/2 can coconut cream
  • 1 cup plain Greek yogurt 

other ingredients…

  • rice or naan or anything else you wanna eat your curry with (:


  1. In a medium/large pot, soak onions in olive oil for 10 mins. 
  2. Heat pot on stove at medium/high, until onions are soft. 
  3. Add chicken, garlic, and green chili. Cook on high until most of the liquid evaporates. 
  4. Add chopped tomato, salsa, half of the cilantro, lemon, tumeric, coriander, salt. Cook until paste/oil consistency. 
  5. Add coconut cream, yogurt, and the rest of the cilantro. Add a splash of water to loosen the curry. Stir consistently on medium. Chicken should fall apart easily. Oh and chicken shouldn’t be raw. Obvs.  

Enjoy! xo. 

Coconut date balls recipe

Today I experimented with a few ingredients and made these super simple coconut date balls. Literally, 4 ingredients. Read below to see how I made these bad boys. 


  • 8 dates, pitted
  • 1/3 cup almonds
  • 1/3 cup coconut flakes
  • 1 teaspoon coconut oil


  1. Pulse almonds in food processor for 30 seconds or until mostly ground. 
  2. Add in dates, most of the coconut flakes (leave some for topping), and coconut oil. Pulse for 1 minute or until no large chunks are remaining. 
  3. Use a teaspoon to scoop mixture and roll with your hands. 
  4. Roll the ball into coconut flakes to provide cute topping.
  5. Refrigerate for 30 minutes for firmness (or freeze for 15 if you’re impatient like me).

Fish biryani

I like rice. I like salmon. I like Indian food. So I decided to throw some things together. And it was fab. I know this isn’t authentic, but it’s just my version. c:

Processed with VSCO with f2 preset

makes 4 servings

  • 1 cup basmati rice
  • 2 large salmon burgers
  • Handful chopped cilantro
  • Handful chopped parsley
  • 4 tbsp. coconut oil
  • 4 tbsp. garlic
  • 1 tbsp. black pepper
  • 1 tbsp. chili powder
  • 1 tbsp. garlic powder
  • 2 tsp. salt
  • 2 tsp. coriander
  • 1 tsp. cayenne pepper
  • 1 tsp. cumin powder
  • 1 tsp. turmeric powder
  • (optional) 4 lemon slices 
  • (optional) 4 tbsp. raita


  1. Cook rice; set aside
  2. Cook salmon burgers 1-2 minutes less than listed on instructions; cut salmon burgers into small pieces
  3. In a large pan on low heat, insert salmon and the remaining ingredients (exclude rice and lemon); cover and cook for 10 minutes
  4. Mix in rice; cover and cook for 10 minutes
  5. Let cool; serve with lemon and/or raita


Banana pancakes

I present to you one of my favorite recipes I’ve ever stumbled across – so simple, so healthy, and so so good. 10/10 must make and for that, I must share.

makes 1 serving

  • 1 banana
  • 2 eggs
  • 1/4 tsp. baking powder
  • Non-stick spray (I use coconut oil spray)
  • (optional) 1/4 tsp. cinnamon
  • (optional) any type of additions you enjoy in regular pancakes – blueberries, chocolate chips, etc.
  • (optional) 1 tsp. butter
  • (optional) drizzle of maple syrup


  1. Begin to heat skillet to medium
  2. Peel banana, crack eggs; place in blender
  3. Blend until smooth
  4. Mix in baking powder and optional cinnamon/additions
  5. Spray your pan with non-stick spray
  6. Pour around 1/8 of mixture slowly in center of skillet
  7. After around 45 seconds, gently flip pancake
  8. Repeat for remaining batter
  9. Top with optional butter and maple syrup

Just a note that these can be a bit difficult to work with – they’re pretty flimsy and flipping them is a struggle! But, once you get the hang of it, it’s so worth it. Enjoy. c: