Better with Cake

PB&J Overnight Oats

Emma — Tue, 26 May 2026 06:59:27 +0000

I can’t believe I never shared these little cuties !!!

Full disclosure . . . overnight oats still aren’t really my thing texture-wise BUT my husband has been obsessed with these for years, so apparently they’re doing something right.

They’re easy, healthy, meal-prep friendly, packed with protein, and honestly taste like dessert pretending to be breakfast — which we absolutely love around here !

And when you top them with extra peanut butter, fresh strawberries, banana, and a handful of crunchy granola? Elite behaviour. * Chef’s kiss *

These PB&J overnight oats are perfect for:

busy mornings
quick post-workout breakfasts
meal prep days
anyone trying to make breakfast feel a little more exciting

What you need to make these dreamy PB&J Overnight Oats:

Makes 1 serve (but super easy to multiply)

For the overnight oats

1/2 cup rolled oats
1 scoop protein powder (30–40g)
- I use Macro Mike Vanilla Buttercream because she is my ride or die
- BUT chocolate or the new Banana Paddle Pop flavour is also ridiculously good
1/2 tsp vanilla extract
1 tsp maple syrup – I use sugar-free
1/2 cup unsweetened almond milk – or milk of choice
1/4 cup vanilla or strawberry Greek yogurt – can use dairy free
1/4 cup chopped strawberries
pinch of sea salt
1 tsp chia seeds (optional)

Toppings:

1 tbsp peanut butter (or almond butter)
1 tsp strawberry jam – let me know if you want my homemade recipe
sliced banana
extra strawberries
handful of granola –> this is my faveeeeee super easy , mega cluster paleo granola!!!!

How To Make PB&J Overnight Oats:

Add all overnight oat ingredients to a jar or container.
Mix well until fully combined.
Cover and refrigerate overnight.
Before serving, top with peanut butter, jam, banana, extra berries, and granola.
Try not to eat the toppings straight from the jar while assembling. Difficult challenge tbh.

Notes & Tips

If you prefer thicker oats, add a little extra chia seed or reduce the milk slightly.
If you hate overnight oat texture . . . solidarity but , the granola on top genuinely helps.
You can swap peanut butter for almond or cashew butter.
Chocolate protein powder turns this into a PB&J brownie vibe and honestly? Highly recommend.

Enjoy xo

Let me know if you have any question or new flavour requests?! Anytime

PB&J Overnight Oats

Prep Time: 5 mins
Persons: 1
Difficulty: Easy

For topping

Ingredients
For the overnight oats –
1/2 cup rolled oats
1 scoop protein powder (30–40g)
I use Macro Mike Vanilla Buttercream because she is my ride or die
BUT chocolate or the new Banana Paddle Pop flavour is also ridiculously good
1/2 tsp vanilla extract
1 tsp maple syrup – I use sugar-free
1/2 cup unsweetened almond milk or milk of choice
1/4 cup vanilla or strawberry Greek yogurt
1/4 cup chopped strawberries
pinch of sea salt
1 tsp chia seeds (optional)
For topping (measure with your heart) –
Strawberries
Sliced banana
Nut Butter
Strawberry jam – let me know if u want my hpomemade/ sugar free recipe!!
Your fave granola

Instructions
Add all overnight oat ingredients to a jar or container.
Mix well until fully combined.
Cover and refrigerate overnight.
Before serving, top with peanut butter, jam, banana, extra berries, and granola.
Try not to eat the toppings straight from the jar while assembling. Difficult challenge tbh.
Enjoy xo

** I love Macro Mike plant based almond protein powder (have not tested any other in this recipe). Its gluten free, dairy free, sugar free, boosted with probiotics & truly tastes all kinds of incredible. Its hands down without question the smoothest, most delicious, elite tasting protein power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT! Use AMB-EM to get a cheeky discount of you want to try it & believe me, you do!

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Question of the day –

What’s your current breakfast obsession? A girl can never have too many options! Or, got a request, LMK . . .

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your PB&J Overnight Oats (or any of the recipes you find on this blog of mine) don’t forget to take a pic and share it either on the Facebook page, or you can just tag me on Instagram ( I’m @emsswanston ). Sharing is caring remember and it makes my heart so happy to see you re-creating and enjoying my recipes. Truly brings me so much joy!

Do it, do it You know you want to

__________________________________________

The post PB&J Overnight Oats first appeared on Better with Cake.

{Sugar Free} Maple Vanilla Banana Bread + Espresso “Cream Cheese” Frosting

Emma — Sun, 10 May 2026 21:07:30 +0000

Some days call for tackling to-do lists…
and some days call for cozy banana bread with espresso frosting.

Easy, comforting, perfectly sweet without the sugar overload and extra protein to make it a little more satisfying. 10/10. No notes

a need my friend, A NEED!

Not surprisingly whatsoever, the espresso-infused frosting is my favourite part. Not that banana bread needs any help but, if there was anything on earth that could make banana bread taste better, you can stop looking, I found it!!!!!!

Banana bread + (secretly healthy) cream cheese frosting + coffee = so much yes!

If you’re not into coffee (tell me how it is we’re friends again?! Jks, you know I love you it just means more for me!) you can absolutely leave it out! Even without the hint of espresso, cream cheese frosting always = a very good time! I promise it will be totally fine and still taste fantastic because banana bread and cream cheese are a match made in heaven. Creamy, dreamy, decadent, rich, and oh so delicious. Just mayyyyyybe not quite as magical as it is with the espresso in my opinion but you know that I’m a huge, HUGE coffee lover. I promise it will still be insanely delicious even without the espresso #youdoyouboo

So, if you, like me, are looking for a way to use up those ever-present, manky, over-ripe bananas (+ a new way to get your coffee on) , igotu! This sugar free, maple vanilla banana bread is EXACTLY what you need!

A delicious little (secretly healthy) twist on your classic style banana bread but taken to a whole new level because it’s topped with the lushest whipped espresso cream cheese frosting that I kind of want to slather it over my entire life! One taste and I’m sure you will be right there with me!

Super simple, I N S A N E L Y delicious and it also happens to be secretly good for you! Made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already and can be ready to devour within the hour!

Gluten Free – Dairy free (if you want) – Grain free – Refined Sugar free – Low Carb – Paleo – Vegan friendly !

But most importantly it really is a little slice of heaven right here on earth and you need it in your life because, yummmmm

Enjoy xo

Cook Time: 20-60 mins
Persons: 10+
Difficulty: Easy

Ingredients
For the Sugar Free Maple Vanilla Banana bread –
2 eggs
2 large (manky over-ripe) bananas = 1 C mashed
1 Tbsp vanilla
1/4 C almond butter
1/2 C maple syrup – I use sugar free monk fruit maple
2 C almond flour
1/4 C Macro Mike vanilla (or white choc) almond protein powder (see notes for subs)**
1 tsp baking pwd
1/2 tsp baking soda
For the Protein Packed Espresso “Cream Cheese” Frosting –
1 C vanilla yoghurt
3-4 Tbsp powdered sweetener of choice – I love using 1/2 powdered monk fruit / icing sugar (I just buy it @ woolworths) & 1/2 – Make Mike – vanilla (or iced mocha!!) protein powder for an extra nutritional boost
1-2 tsp finely ground instant espresso (more or less to taste)
I use OG Before you speak coffee you can buy @ woolworths or order online @ before you speak coffee – I guarantee it will change your life!

Instructions
Preheat your oven to 175’C/350″f and a baking tray with baking/parchment paper and set aside
Mix eggs, banana, vanilla, maple syrup and almond butter until smooth, creamy and well combined.
Add all remaining ingredients for your sugar free maple vanilla banana bread and stir to combine.
Pour into your prepared baking tray(or trays if making 2 small loaves instead of 1 large) and bake 2 x smaller loaves for 30-40 mins and 1 x large loaf for 40-60 minutes until the top is golden and a toothpick has just a few crumbs attached when inserted into the middle.
If you feel like the top is browning too quickly just lightly cover with foil while it continues to bake.
Once cooked, set aside to cool while you make your frosting.
To make the frosting –
Beat yoghurt, powdered sweetener / protein pwd and espresso powder until lush and silky smooth.
Slather your frosting over your banana bread
Slice
Devour!

* If you’re not using a super thick Greek style yoghurt you can lay some muslin cloth in a colander/fine-mesh sieve and let it sit to drain out some of the excess water.

NOTE – You can sub 1 teaspoon of coconut flour in place of the protein powder but the taste & nutritional boost the protein pwd adds really takes these muffins to a whole new level!

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Question of the day –

What’s your favourite way to use up those manky over-ripe bananas? A girl can never have too many options! LMK

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your maple vanilla banana bread with its creamy, dreamy, protein-packed espresso “cream cheese” frosting (or any of the recipes you find on this blog of mine) don’t forget to take a pic and share it either on the Facebook page, or you can just tag me on Instagram ( I’m @emsswanston ). Sharing is caring remember and it makes my heart so happy to see you re-creating and enjoying my recipes. Truly brings me so much joy!

Do it, do it You know you want to

__________________________________________

The post {Sugar Free} Maple Vanilla Banana Bread + Espresso “Cream Cheese” Frosting first appeared on Better with Cake.

{Lower carb – Sugar free} Classic Style ANZAC Biscuits

Emma — Fri, 24 Apr 2026 06:00:21 +0000

Healthy, homemade, classic style (lower carb – sugar free) Anzac Biscuits!

Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. It has been claimed that biscuits were sent by wives & women’s groups to soldiers abroad because the ingredients do not spoil easily & the biscuits kept well during naval transportation. Every year we make them to honor the memory of this age old tradition!

Just quickly for my non-Australian friends ANZAC biscuits are kind of a like your classic style oatmeal cookies but way easier (& tastier IMO) .

Gloriously golden, deliciously buttery, crispy on the edges, soft & chewy in the middle.

So simple but so delicious, one of my family’s all time faves – nothing beats a classic style ANZAC biscuit!

Made with just a handful of ingredients that I bet you have on hand already & can be ready to devour in around 20 minutes – even when you have little hands/helpers involved.

This recipe is a much loved family favorite and one that we traditionally make in honor of Anzac day each and every year. It’s a much loved classic that holds a special place in our hearts and hope you enjoy it as much as we do.

Delicious, nutritious & happily devoured by all. Always.

Gluten free – Dairy free -Grain free – Sugar-free – Paleo – 100% Vegan friebdly – but, most importantly, they really are just downright delicious & you need them in your life because, yummmmmmm

The perfect treat to make, eat, honor & remember the spirit of the Anzac’s & to simply have on hand to fuel the busy week ahead.

Lest we forget

Healthy, homemade ANZAC biscuits

Cook Time: 15 mins
Persons: 6-10
Difficulty: Easy

Ingredients
1/2 C rolled oats (regular or gluten-free, you can also sub quinoa flakes if you prefer to make paleo-friendly)
1/3 C shredded (desiccated) coconut
1/2 C almond meal (can use reg plain flour)
1/2 tsp Bicarbonate of soda – aka baking soda
1/4 C monk fruit sweetener
*I love using lakanto brown sugar alternative for that hint of molasses/caramel – can use classic white, coconut sugar or reg brown sugar
1 Tbsp butter/ghee or coconut oil (use 2 Tbsp if using reg plain flour)
1 Tbsp maple syrup – I use sugar free
1 Tbsp boiling water

Instructions
Line a baking tray with baking/parchment paper (or a silpat mat) and set aside.
Preheat oven to 150’C (300’F)
Place oats, coconut, flour and sugar into a medium size bowl and stir to combine. Set aside.
Place butter into a small saucepan over low heat, add maple syrup and allow to melt.
Remove melted butter/maple syrup mix from heat and add baking soda, then boiling water and stir to combine and pour immediately into your oat/flour mix and stir to combine.
Spoon a heaping scoop of batter into your hands and shape into rounds then place onto prepared baking sheet. Repeat until all batter has been used (we usually get 8-10).
Bake for approx 8-10 minutes, until golden.
Enjoy xo

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Question of the day –

When it comes to cookies do you prefer soft and chewy or crisp and crunchy? I’m a soft and chewy girl, allllll day long!

Let me know in the comments below and please, for the love of all that is good in this world when you do make your Anzac biscuits (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

__________________________________________

The post {Lower carb – Sugar free} Classic Style ANZAC Biscuits first appeared on Better with Cake.

One Bowl Spiced Carrot Cake Muffins

Emma — Mon, 20 Apr 2026 01:48:45 +0000

I meant to share these in time for Easter but… here we are . . . Better late than never, right? Besides, it’s always carrot cake season if you ask me.

If Easter and your favorite cozy bakery muffin had a baby… it would be these.

These one bowl spiced carrot cake muffins are soft, fluffy, perfectly spiced, and topped with the dreamiest sugar-free “cream cheese” style frosting. They’re easy to make, naturally satisfying, and proof that carrot cake deserves a place in your kitchen all year round — not just at Easter.

The best part? No complicated steps, no fancy equipment, and no long list of extras required. Just simple ingredients that come together in one bowl with one spoon and bake into something genuinely delicious.

Whether you enjoy them with your morning coffee, as an afternoon snack, or straight from the fridge with a thick layer of frosting (highly recommended with a 1:1 ratio ), these muffins deliver every time.

Why You’ll Love These Muffins

One bowl = minimal mess
Soft, fluffy texture
Perfectly spiced
Protein-packed frosting
Refined sugar free
Great for meal prep
Easy to customize

Ingredients you need to make your secretly healthy carrot cake muffins:

2 eggs (or flax eggs)
2 Tbsp vanilla yogurt
1 Tbsp vanilla extract
1 Tbsp milk of choice
1/4 cup monk fruit sweetener (or preferred granulated sweetener)
2 Tbsp vanilla or salted caramel protein powder*
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp turmeric (optional)
Pinch nutmeg
Pinch cloves
1 tsp baking powder
1/2 tsp baking soda
Pinch salt
1 cup grated + roughly chopped carrot (approximately 1 small)

Sugar Free protein packed cream cheese frosting:

1 cup vanilla yogurt
1 Tbsp coconut cream (thick part) or splash of milk
1–2 Tbsp powdered sweetener
1–2 Tbsp vanilla protein powder – or extra sweetener
1/2 tsp vanilla extract
Extra milk as needed for consistency

How to Make One Bowl Carrot Cake Muffins

Preheat oven to 175°C / 350°F and line a muffin tray.
Add all muffin ingredients to a bowl and mix until combined.
Fold through grated carrot.
Divide batter into 6 large or 9 small muffins.
Bake for 12–15 minutes, or until lightly golden and cooked through.
Cool completely.
Mix frosting ingredients until smooth and creamy.
Spread generously over muffins.
Enjoy immediately or chill before serving.

Optional Add-Ins

Want to make them your own? Try adding:

Chopped walnuts or pecans
Raisins or sultanas
Crushed pineapple
Orange zest
Extra cinnamon

Storage Tips

Fridge: Store in an airtight container for 4–5 days
Freezer: Freeze unfrosted muffins for up to 2 months
Best served: Cold or room temp with extra frosting

Frequently Asked Questions

Can I make these dairy free?

Yes — use a dairy-free yogurt and your fave plant based milk of choice.

Can I skip the protein powder?

Absolutely. Replace with extra powdered sweetener (for the frosting) or a 1 teaspoon of coconut flour for the muffins.

Are they sweet?

They’re subtly sweet, not make your teeth hurt sweet – like a lightly sweetened bakery muffin rather than a cupcake.

Final Thoughts

If you love carrot cake (and gingerbread!) but want something simple, nourishing, and easy enough for everyday baking, these muffins are for you.

Super simple. insanely delicious and ready to devour in less than 30 minutes!!!

Gluten Free – Dairy free – Grain free – Refined sugar free – Low carb – Paleo – Keto – Vegan friendly!!

From my kitchen to yours — enjoy

One Bowl Spiced Carrot Cake Muffins (High-Protein + Sugar-Free Frosting)

Cook Time:20 mins
Persons: 6-9
Difficulty: Easy

Ingredients
For the muffins –
2 eggs – or flax eggs
2 Tbsp vanilla yogurt
1 Tbsp vanilla
1 Tbsp almond milk – or milk of choice
1/4 C monk fruit sweetener – I use brown to give a hint of caramel like reg brown sugar does
1 C almond flour
2 Tbsp caramel (or vanilla) protein powder *
2 tsp cinnamon – optional but I lovveeeee it so much! plz try!
1 tsp ground ginger
1/2 tsp further food turmeric tonic – optional – adds extra spice + anti-inflammatory goodness
A pinch each of ground nutmeg and cloves
1 tsp baking powder
1/2 tsp baking soda
A pinch of salt
1/2 cup grated & roughly chopped carrot – trust it’s worth it – approximately 1 small
For the “marscapone / cream cheese” frosting –
1 C vanilla yoghurt
1 Tbsp coconut cream (thick part only) – or a splash of milk
1-2 Tbsp powdered sweetener of choice (like icing sugar – I use Lakanto monk fruit icing sugar)
1-2 Tbsp vanilla buttercream almond protein
1/2 tsp vanilla

Instructions
For the muffins ;
Preheat oven to 175’C (350’F)
Line (or grease and flour) a muffin tray with paper cases and set aside
In a medium bowl mix your muffin ingredients until well combined.
Spoon into prepared muffin tray and bake for 12-15 mins until tops spring back when gently pressed and a toothpick has just a few crumbs attached when inserted into the center
Allow to cool in the tray for a few minutes before transferring to a wire rack to cool completely
To make the sugar free – protein packed – cream cheese frosting :
Mix yoghurt, powdered sweetener, protein powder, coconut cream and vanilla in a small bowl until lusciously, smooth and creamy.
Slather each muffins with your creamy, dreamy, frosting and place onto a wire rack , repeat until all muffins have been frosted.
finish with a dusting of cocoa powder and a couple of chocolate covered espresso beans
Enjoy xo

I’ve made these with Macro Mike caramel and vanilla buttercream plant based almond protein powder ! Its gluten free, dairy free, sugar free, boosted with probiotics & truly tastes all kinds of incredible. Its hands down without question the smoothest, most delicious, elite tasting protein power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT! Use AMB-EM to get a cheeky discount if you want to try it & believe me, you do!
You “can” sub 1/2 tsp coconut flour in place of the protein powder but the flavour & nutritional boost the protein pwd adds really make these muffins extra magical!

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Question of the day –

What’s your fave flavour muffin or cupcake??

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

__________________________________________

The post One Bowl Spiced Carrot Cake Muffins first appeared on Better with Cake.

Epic Avocado Egg Salad Lettuce Cups

Emma — Sun, 05 Apr 2026 23:11:10 +0000

Yes my friend you read that right, I said epic avocado egg salad and I stand firm by my declaration!

One taste I think, no wait, I know, you’ll agree.

100%, without question!

I know traditionally egg salad is made with eggs and mayonnaise and as much as I love a good mayonnaise, I find it tends to be a little overpowering and when used solely to dress a salad you know?!

Which is why I decided to sub avocado in place of the traditional mayo. That way we get to keep that deliciously creamy texture without overpowering the whole dish.

Genius right?!

Although, you can’t really go wrong putting egg and avocado together can you?!

Eggs and avocado are combined with a leeeeetle bit of mayo (which is totally optional but highly recommended because I personally think it adds a slight richness that, when combined with the avocado, is what takes this egg salad to the next level!), a sprinkling of garlic powder, a touch of salt and pepper and a cheeky squeeze of lemon juice. So simple to throw together but you guys . . . it’s so, so good!

A deliciously simple, seriously epic, match made in heaven.

And you guys, this egg salad . . . is 100% heaven sent!

It’s luscious, creamy and full of flavor and I know you are going to absolutely love it.

I mean who doesn’t love a good egg salad?!

To be honest I have been making this egg salad for a loooonnnngggggg time now I just haven’t really told you about it because well . . . it’s not the prettiest of dishes is it?!

But, I decided it was time.

I mean, it’s just to delicious to keep to all to myself and I assure you, what it lacks in looks it totally makes up for in flavor.

It really is an absolute taste sensation and seriously epic in more ways than one!

It’s super quick and easy to prepare made with just a handful of ingredients that I bet you have on hand already and comes together in just 5 minutes!

It also happens to be naturally gluten free, dairy free and paleo friendly as well as 100% Whole30 compliant but, most importantly, it’s insanely delicious, seriously nutritious and something the whole family will absolutely adore!

It’s packed with protein and heart healthy fats which means that not only is it all kinds of delicious but, it’s guaranteed to keep you feeling full and satisfied for hours on end.

It’s the perfect anytime dish!

I love to serve mine in lettuce cups because;

1 – I adore the contrast in texture and that cool, crisp freshness that the lettuce leaves bring to the table and,

2 – That way I can eat them straight off my chopping board which means I have less dishes to wash which = winning at life because, washing dishes, doing laundry and ironing, like burpees, are the devil. The less of that stuff I have to deal with the better, can I get an Amen?!

Sorry, I got a little carried away there . . .

Where was I . . .

Serving my epic avocado egg salad in lettuce cups, right.

I love the serve them in lettuce cups along with some pickled radish, because I just cant stop, and some fresh dill because it just seemed like a good idea at the time and you know what?! It really was so I strongly suggest you do the same.

And always with a dash (or two) of hot sauce.

Always!

Serve them with a couple of slices of crispy bacon or smoked salmon along with some crisp and crunchy, deliciously simple, perfectly roasted baby potatoes and have yourself a killer breakfast.

Or, you could eat it scooped up with some of your favorite crackers or tortilla chips, roll it in a wrap, load it on toast or in to a sandwich for a quick and easy yet seriously satisfying lunch.

Or, you could enjoy it with some steak, sausage or protein of choice along with some perfectly roasted pumpkin for an absolutely amazing dinner.

However you choose to eat it you really can’t go wrong!

All natural, quick and easy. light, fresh, luscious, creamy, deliciously simple, seriously epic avocado egg salad lettuce cups that are jam packed full of flavor . . .

Make them. Eat them. Love, love, love them.

Epic Avocado Egg Salad Lettuce Cups

Prep Time: 5 mins
Persons: 1
Difficulty: Easy

Ingredients
For the egg salad:
3 hard boiled eggs, peeled
1/4 avocado
1/2-1 teaspoon of garlic powder
1 teaspoon of mayo*
A squeeze of lemon juice (about 1/2 teaspoon)
Salt and pepper to taste
For serving –
Baby coz or butter lettuce leaves, washed and dried
Avocado
Pickled Radish
Fresh Dill
Hot sauce
your fave cracks or tortilla chips for scoopin’

Instruction1 – Place your peeled, hard boiled eggs into a bowl a use a fork to mash them up. You can also just use a grater or roughly chop them for a heartier egg salad.
Add avocado, mayo (if using) garlic powder, lemon juice along with your salt then pepper and stir to combine. Taste and adjust seasonings as needed.\
Place a few slices of avocado into your prepared lettuce cups, top with your epic avocado egg salad, add some pickled radish (http://betterwithcake.com/anytime/quick-and-easy-pickled-radish-vegan-gluten-free-paleo-friendly/), a sprig or 2 of fresh dill and finish with a few dashes of your favorite hot sauce!
Enjoy xo

*I use Gevity rx great guts mayo – its sugar free, dairy free, gluten free (egg free) & made with good quality EVOO & is boosted with bone broth which is great for hair, skin, nails & gut healing goodness. I guarantee it will change your life! Not even exaggerating. You should be able to buy at your local super market – I usually buy at coles or woolworths (whichever one has it on sale at the time I need to restock) but you can also order online / directly from gevity’s website

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Question of the day –

What’s your favorite way to eat eggs?

Feel free to share recipes, or links recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your epic avocado egg salad lettuce cups (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

__________________________________________

The post Epic Avocado Egg Salad Lettuce Cups first appeared on Better with Cake.

Healthy Homamade Copycat Reese’s {Peanut Butter} Eggs. Step by step pics/video included!

Emma — Wed, 01 Apr 2026 07:29:06 +0000

Why is it that even though they’re made with the same ingredients, festive treats taste way better than their regular shaped counterpart?

Case and point . . .

salted dark chocolate peanut butter (copycat Reese’s) eggs!

Lightly salted, vanilla spiked peanut butter truffles coated in a decadent, rich, cool, crisp layer of espresso-infused dark chocolate

And would you just look at how adorable they are!

So cute, right?!

And that filling . . .

hello dreamy!

Tell me you don’t want the Easter bunny to bring you a ~~monster size~~ bucket, I mean a sweet lil Easter basket, full of those delicious little cuties?!

Made with simple ingredients that I bet you have on hand already and can be ready to devour in less than 15 minutes!!

Honestly, I don’t know what more I need to tell you.

If you, like me, have a major soft spot for dark chocolate & nut butter (who doesn’t?!) then Easter/celebrating or not, you need these in your life like, yesterday!

Also, “eggs” + nut butter (& a cheeky hit of espresso) = totally acceptable for breakfast consumption.

You with me?! course you are, you’re cool like that!

Sugar Free – Gluten Free – Dairy Free – Grain Free – Low Carb – Vegan – Keto & Paleo Friendly (just sub almond butter, works like a charm)

Stop what you’re doing, this needs to happen, now!

If you’re a visual learner, click here for some step-by-step video + pics/ to “cook” along with me.

Enjoy xo

Copycat Reese's {Dark Chocolate Peanut Butter} Eggs

Prep Time: 20 mins
Persons: 8-14
Difficulty: Easy

Ingredients
For the peanut butter filling –
1/2 cup of peanut butter (or nut/seed butter of choice)
1 teaspoon of vanilla – more or less to taste
2-3 Tablespoons of powdered sweetener or vanilla protein powder .
I do 1/2 protein pwd & 1/2 monk fruit icing sugar.
A pinch of flaky sea salt
Optional add-in;
1 scoop of collagen – great for hair, skin, nails and gut health
For coating –
1 cup of dark chocolate
1/2 tsp finely ground instant espresso pwd (reg or decaf) -technically optional but SO GOOD!

Instructions
Line a small tray (or plate) with baking/parchment paper and set aside.
Place all filling ingredients into a small bowl and stir until well combined.
Taking approximately 1 Tablespoon at a time (depending on how big or small you want your egg to be) roll them into balls, then gently pinch one end to create an egg shape then place your PB egg on to your prepared baking sheet.
Repeat until all mixture has been used then place your PB egg laden tray into the fridge or freezer for 5-10 mins to chill while you prepare that dreamy chocolate coating.
Melt chocolate by your preferred method.
Removed chilled PB eggs from the fridge/freezer.
Taking one PB egg at a time, place into melted chocolate, use 2 forks to gently toss/coat each egg, tapp off any excess melted chocolate and return to your lined tray.
Repeat until all PB eggs have their deliciously indulgent, dark chocolate coating.
Drizzle any remaining chocolate over your now coating PB eggs.
Pop them back in to the fridge (or freezer) for 5-10 mins to set.
Devour!
These delicious little eggs will keep well in the fridge for several weeks but can also be stored in the freezer for 3-6 months!
Enjoy xo

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Question of the day –

What’s your favorite Easter treat?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your peanut butter eggs (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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The post Healthy Homamade Copycat Reese’s {Peanut Butter} Eggs. Step by step pics/video included! first appeared on Better with Cake.

Choc Chip Peanut Butter Protein Bars – AKA – Copycat Perfect Bars

Emma — Mon, 23 Mar 2026 05:23:29 +0000

Say hello to my current and your soon to be, new fave snack obsession . . . No bake choc chip peanut butter protein bars – aka a perfect bar copy cat!!!!

If you follow along on Instagram you may recall that earlier this year spunky husband took me on a surprise vaycay to my home away from home, my beloved happy place, Denver, Colorado. While we were there, we were reunited with one of our fave snacks of all time. The choc chip peanut butter perfect bar! It has been 5 years since we last got to have one and honestly, I had forgotten how incredible they are. If you’re lucky enough to have had the life changing deliciousness that is the choc chip peanut butter perfect bar you already know how amazing they are and how gripping the obsession can be.

They are truly all kinds of incredible, I’m talking dangerously addictive . . . or is it addicting?! I can never decide . . . anyway . . . we were well and truly obsessed . . .

So, when we returned home to the land where perfect bars do not exist *waahhhh* (and the withdrawal had kicked in) my mission was clear . . . a copy cat version must be created. And, well, I don’t want to toot my own horn or anything but (after a few failed attempts) I absolutely nailed it!

These choc chip peanut butter protein bars are just as good, if not, dare I say?! , better than the original . . . the taste, the texture (not the mention the super budget friendly price point) exceeded all of my expectations! They really are well, perfect.

They taste like your eating straight up dessert (think peanut butter cups but in bar form!) and are without question the perfect snack to keep you (and your belly) happy, thriving & crushing your to-do list, all week long!

Made with just a handful of simple, real food ingredients that I bet you have on hand already and come together in one bowl with one spoon (no baking required!!!) and can be ready to devour in just a matter of minutes!

Super simple, I N S A N E L Y delicious and get bonus points in my book because they also happen to be secretly good for you! Im talking gluten free, dairy free, grain free, sugar free, low carb, paleo, keto & 100% vegan friendly – not that anyone would know. I mean, did you hear me up there . . . secretly healthy dark chocolate peanut butter cups but in bar form?! hello deliciousness!!!!!! And yes, all the exclamation points are 100% required plus maybe a few more!!!!!!!!!!!!!!!!!!!!!!!!!!

Honestly, I don’t know what more there is to tell you . . .

1 bowl + 7 ingredients & 15 mins . . . stop what you’re doing, this needs to happen now . . .

From my dark chocolate nut butter loving heart to yours, enjoy xo

{Sugar Free} Choc Chip Peanut Butter Protein Bars

Prep Time: 5 mins
Difficulty: Easy

Ingredients
1/4 C (30g) protein powder – I use Macro Mike’s vanilla buttercream almond protein or the caramelized white choc *
3/4 C (100G) almond flour
1 Tbsp monk fruit sweetener**
2/3 C (85G) smooth peanut butter (the natural kind – just peanuts & salt)***
2 Tbsp maple syrup – I use sugar free/monk fruit maple
1 tsp vanilla
1-2 Tbsp unsweetened almond milk – or water – just enough to bring the “dough” together
Dark choc – chips or chopped – measure with your heart
A pinch of flakey sea salt

Instructions
Line a small square baking dish (I used a 5 x 5 inch) or loaf pan with baking/parchment and set aside.
Place all ingredients (except for the chocolate & milk / water) in to a medium size bowl and stir until well combined.
add milk or water 1 tsp at a time (as needed) just enough to bring the dough together.
Press dough into your prepared baking dish or loaf pan and flatten with silicone spatula, spoon or even just your hands pressing down in a nice even layer & making sure its smoothed all the way to the edges.
Add chocolate chips + sea salt the press again to make sure they hold firm into the top of the dough.
Place in freezer for 15-20 mins to set
Once set, cut into bars and they’re ready to go!
Store in airtight container in the fridge.
Enjoy xo

* I big puffy heart LOVE Macro Mike plant based almond protein powder (have not tested any other brand in this recipe). Its gluten free, dairy free, sugar free, boosted with probiotics & truly tastes all kinds of incredible. Its hands down without question the smoothest, most delicious, elite tasting protein powder (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT!

** technically optional but it really does elevate the flavour of the bars (and your life by extension)! I use this golden blend which adds a hint of caramel like regular brown sugar does. It’s truly magical & 100% worth it! but regular monk fruit or your preferred granulated sweetener will work just fine too xo

*** can sub almond butter but will change the taste slightly. Still delicious just not as punchy or peanut buttery (obvs)

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Question of the day –

What’s your favourite on the go snack? A girl can never have too many options! LMK

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your choc chip peanut butter protein bars aka – a perfect bar copycat (or any of the recipes you find on this blog of mine) don’t forget to take a pic and share it either on the Facebook page, or you can just tag me on Instagram ( I’m @emsswanston ). Sharing is caring remember and it makes my heart so happy to see you re-creating and enjoying my recipes. Truly brings me so much joy!

Do it, do it You know you want to

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The post Choc Chip Peanut Butter Protein Bars – AKA – Copycat Perfect Bars first appeared on Better with Cake.

Healthy Shamrock Shake!

Emma — Mon, 16 Mar 2026 18:43:30 +0000

Is it even St Patricks Day if you don’t have yourself a creamy, dreamy, light and green-y shamrock shake?! Sorry, that was terrible I know. I could go back and delete it but wheres the fun in that?!

This smoothie . . . honestly, I have no words!

Subtly sweet, seriously creamy, spiked with the perfect hit of vanilla, a hint of minty freshness & it’s choc-full of choc chips!

You can’t beat a classic like cookies and cream & adding a touch of matcha, a hint of mint + some extra chocolate = best idea, ever!

A matcha made in heaven! Sorry #notsorry it had to be done!

Not only does it taste incredible but, it also packs a nutritional punch!

It’s rich in antioxidants, high in calcium, potassium, magnesium, iron & fiber.

It’s a natural anti-inflammatory!

Great for stabilizing blood sugar, balancing hormones, enhancing mood, aid concentration & restoring energy levels (both mental & physical).

And, it’s packed with protein & gut healing goodness!

Super smoothie say whatt?!

So much goodness in one pretty little cup!

Healthified or not, I can’t think of a better way to celebrate St Patricks day or just kick start your day than with a cup of this deliciousness!

You in?! Of course you are, you’re cool like that!

Gluten Free – Dairy Free (if you want) – BANANA FREE (!!) – DATE FREE – Sugar free – Low carb – Paleo – Keto – 100% vegan friendly! But most importantly it really tastes like an absolute dream and St Patricks day celebrating or not, you need it in your life because, yum!

From my heart to yours, enjoy xo

Healthy Shamrock Shake

Prep Time: 2 mins
Persons: 1
Difficulty: Easy

Ingredients
1/2 C vanilla yogurt
1/2 C unsweetened vanilla almond milk (or milk of choice ) – more or less to desired consistency
1/2 tsp matcha powder
1 Tbsp cashew butter
1/2 tsp vanilla
a few drops of peppermint extract – a little goes a long way!
1/2 C frozen zucchini – makes it extra thick – you cant taste it , promise!
A pinch of pink salt
1/4-1/2 cup of ice – more or less to desired consistency
* If you like a sweet brew, add 1/2-1 teaspoon of monk fruit sweetener (or sweetener of choice) to taste
A handful of ice
Best served with a dollop of whip, a cheeky shaving of dark choc & a crushed oreo!
Optional add ins;
A handful of spinach + 1/4 of an avocado for healthy fats and extra fibre!
1 Tbsp melted sugar free dark chocolate sauce to swirl your glass with happiness
1-2 scoops of collagen – for gut healing goodness
1 scoop protein powder – for extra protein – vanilla works best in this recipe imo*

Instructions
Place all ingredients into your blender and process until smooth, creamy, and well combined.
Pour into a chilled glass or mason jar then top with toppings of choice.
Enjoy xo

* I love Macro Mike plant based almond protein powder . Its gluten free, dairy free, sugar free, boosted with pre & probiotics & truly tastes all kinds of incredible. Its hands down without question the smoothest, most delicious, elite tasting protein power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT! Use AMB-EM to get a cheeky discount of you want to try it

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Question of the day –

Festive smoothie yay or nay?! What’s your go-to smoothie combo?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your secretly healthy, sugar-free gingerbread latte (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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The post Healthy Shamrock Shake! first appeared on Better with Cake.

Family Favorite Shepherds Pie

Emma — Sun, 15 Mar 2026 19:50:59 +0000

Family fave shepherd’s pie – a healthier twist on a much-loved classic!

Shepherd’s pie is one of my most favorite meals to make (and eat), ever!

It’s ridiculously easy, so incredibly comforting and leftovers are amazing!

Growing up shepherds pie was one of my all-time favorite meals, hence the recipe title. I have the fondest memories of family dinners filled with so much love and laughter whenever shepherds pie was served.

Please tell me we weren’t the only family making jokes about someone “pea-ing on the table” anytime one of us bumped a pea off their plate because it ALWAYS seemed to happen whenever peas were served, (accidentally on purpose more often than not I think, #kids ), on to the table, or the floor, every time, without fail and, every time the same joke was made and every time it was just so funny!

Ahhh the good ol’ days, when life was so much simpler – but enough about me.

You guys have been asking me for more quick, easy, fuss free , family friendly meals and, as far as crowd pleasing (savory) recipes go, it doesn’t get much simpler, or delicious, than this!

Perfectly seasoned beef (or lentils for my vegan friends) loaded with sneaky veg (apart from the peas you would never even know they were there) all nestled under a layer of creamy, dreamy cauliflower mash!

OOooOOO yes!

Made with just a handful of ingredients that I bet you have on hand already and can be on the table, ready to devour in about 30 minutes and it’s totally customizable!

Don’t eat meat – lentils work perfectly!

Use whatever veg you have laying around, fresh or frozen, they all pretty much work!

Not into cauliflower mash – use potatoes – regular or sweet (my Dad’s fave!) work really well here and you could even use pumpkin (fresh or canned) if that’s your jam.

Cheese lover? Sprinkle on some of that golden goodness, or blend it right into the mash!! As much or as little as your heart desires!

Feel free to play around and make it your own – however you choose to do it, you really can’t go wrong – I love mine served with a big green salad topped with a pinch of red pepper flakes and a dash of hot sauce!!

Perfect for meal prep – leftovers are incredible!

100% freezer friendly so you can make it in bulk if that’s your jam. FYI – The recipe below feeds just 3-4 (depending on how hungry you are and what you serve it with) so if you’re feeding a crowd or wanting to cook in bulk I suggest you double the recipe.

Super simple, super delicious happily devoured by all, always!

Gluten Free – Dairy free – Grain free – Sugar free – Low Carb – Paleo – Keto – Whole 30 – Vegan friendly!

From my family to yours, enjoy .

Family Favourite {Paleo} Shepherd's Pie

Cook Time: 30 mins
Persons: 3-4
Difficulty: Easy

Ingredients
For the pie filling –
500g lean grass fed beef – vegan friends sub lentils
You could also use lamb, chicken or pork if you prefer
1 onion, finely chopped
1 cup chopped mushrooms
1 large carrot, grated
1 large zucchini , grated
1/2 cup frozen peas
1 Tablespoon of Italian seasoning
1 teaspoon of bone broth concentrate (I use Gevity RX ) + 1/4 cup of water – can sub 1/4 cup of liquid broth or just water
Lots of garlic – measure with your heart
4 Tablespoons of tomato paste
For the topping –
2 cups of potato (regular or sweet) , pumpkin or even cauliflower flowerettes if you prefer (or a combo of all 3)
1 head of roasted garlic – or 1 teaspoon of garlic powder
1 tablespoon of butter or ghee – optional
Salt and pepper to taste.

Instructions
Pre-heat oven to 175’C/350’F
For the creamy, dreamy, cauliflower mash.
1 – Steam cauliflower (or potato or pumpkin) by your preferred method until just tender.
Place in to your blender along with garlic, salt, pepper and cheese if using, then process until smooth, creamy and well combined. Set aside.Note – you could also mash by hand but I love how light and creamy it gets when you blend it, worth the extra washing up IMO
For the pie filling –
Place carrot, zucchini, mushroom, garlic and onion in to a large skillet and cook over medium-high heat until the veggies are tender.
Add beef (or lentils), use a spoon to break up any larger pieces, add spices and seasonings then continue to cook, stirring occasionally until the beef is almost cooked through
Add broth , tomato paste and peas then stir to combine.
Allow to simmer for a few minutes until the sauce has heated through and reduced slightly.
Pour in to an oven proof dish
Top with mash, smoothing to the edges,
Bake for 10-15 minutes until the mash it golden and crispy on the edges.
Serve with a sprinkling of red pepper flakes (add a dash of 2 of hot sauce for me please) and big ol’ salad – or some steamed broccoli
Enjoy xo

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Question of the day –

What’s your fave comfort meal?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your shepherd’s pie (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on Instagram. Sharing is caring remember.

Do it, do it You know you want to xo

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The post Family Favorite Shepherds Pie first appeared on Better with Cake.

Choc Chip Almond Butter Cookies for two (or just you) xo

Emma — Tue, 10 Feb 2026 22:21:11 +0000

Say hello to my latest obsession . . . choc chip almond butter cookies for two (or just you)!

Perfect for those moments when you need a cookie (or 2) but don’t want to bake, or can’t be trusted with ( ← tell me I’m not the only one?!) an entire batch of 12 – 24!

Crispy on the edge but soft chewy in the middle. THE PERFECT COOKIE for any occasion! Im looking at you valentines/ Galentines or even just a random Wednesday because , if you ask me, celebrating or not, anytime is the perfect time for a freshly baked choc chip cookie.

You with me?

Super simple, seriously delicious made with just a handful of ingredients that I bet you have on hand already and come together in one bowl, with one spoon, and can be ready to devour in just a matter of minutes!

No beating, no whisking so you can make (and devour) them in (blissful) silence after you’ve put the kids / fur kids to bed . . . no evidence left behind!!!!

I’ve yet to decide if being able to make a single-serve batch of choc chip cookies at the drop of a hat is a blessing or a curse but considering the month (year!!) we’ve had, I’m going with blessing . . . cookies don’t ask questions they simply understand.

Even if you’re not actively looking and I don’t think it even matters what the question is, these subtly sweet. deliciously buttery soft and chewy choc chip almond butter cookies are the answer!

Actually, this recipe also happens to be egg-free so technically you don’t even have to bake them if you don’t want to!? Diving headfirst into a bowl full of choc chip cookie dough does sound like a VERY good time!

But, IMO nothing compares to a new, new, freshly baked, ooey, gooey choc chip cookie!

Crispy on the edge but soft chewy in the middle, they’re practically perfect in every way!

Gluten Free – Dairy Free – Grain Free – Refined sugar free – Low Carb – Keto – Paleo – 100% Vegan friendly but most importantly they really are just downright delicious and you need them in your life because, yum!

PS – Primarily made with nut butter and almond meal = totally acceptable for breakfast consumption + a big ol’ vat of coffee, of course. Living our best lives up in here!

From my heart to yours, enjoy xo

Choc Chip Almond Butter Cookies for two (or just you) ox

Cook Time: 10 mins
Persons: Makes 1 monster, 2 jumbo, 4 large or 6 small cookies
Difficulty: Easy

Ingredients
1/4 C almond flour
3 Tbsp almond butter
1 Tbsp maple syrup
1 Tbsp monk fruit sweetener (or granulated sweetener of choice)
1 tsp vanilla
Dark choc chips or chopped – measure with your heart
1/2 tsp baking soda
a pinch of flakey sea salt + extra for sprinkling

Instructions
Place all ingredients apart from the chopped chocolate into a small bowl and stir to combine
Add chocolate and stir to combine.
Pop the bowl into the freezer for 10 mins (or you can refrigerate for 30 mins up to 2-3 days).
Note – if you prefer a thinner, flatter, crispier cookie, you can skip this step but I find freezing the dough for a few minutes helps the cookies hold their shape better through the cooking process and I personally LOVE my cookies on the thicker side #youdoyou
When you’re ready to get your cookie on, remove the bowl from the freezer or fridge.
Scoop and roll your cookies into desired shape and size and place them onto a lined baking tray.
Bake @ 175’C / 350′ F for smaller cookies bake for 6-8 minutes – medium-sized cookies bake for 8- 10 minutes – large cookies bake for 10-12 minutes and if you’re making one monster size cookie bake for 12-15 minutes.
NOTE – at this time they will still feel soft. DO NOT OVERBAKE YOUR COOKIES!!!! Sorry for yelling but this is very important! Once your cook time is up, remove them from the oven and set them aside for 3-5 minutes to cool and set.
Trussssttttt me. I would never steer you wrong. Your trust and patience will pay off because now you’re cookies will have set and the edges will be crispy and the middle will be ooey, gooey and all kinds of wonderful.
Enjoy xo

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Question of the day –

Do you prefer crispy or soft-baked cookies?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your life changing choc chip cookies (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

__________________________________________

The post Choc Chip Almond Butter Cookies for two (or just you) xo first appeared on Better with Cake.