Tag Archives: GF

recipe, treats

GF Vegan Chocolate Chip Cookies Recipe

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Don’t question it, just make these cookies and let them blow your mind. Perfect. Moist. Soft. Chewy. Vegan… Gluten free… Paleo-ish.

Ingredients:
1 can garbanzo beans, drained and rinsed
1/2 cup almond butter
1/4 cup dark brown sugar
Additional stevia or brown sugar to adjust sweetness
2 tsp vanilla extract
1/4 tsp salt
1/4 tsp baking powder
As many carob chips (or chocolate chips) as you like

1. Preheat oven to 350 degrees. Purée the beans in a food processor or blender. Transfer to a mixing bowl.

2. Fold in remaining ingredients and combine well. Spoon onto lightly greased baking sheet to make about 10-12 cookies. Bake for 10 mins or until bottoms are golden.

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Please make these! They’re amazing.

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protein, recipe

Grain Free (paleo) Chicken Cordon Bleu

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After making grain free eggplant parmesan last week, I decided to try the breading out on something else. This time I made a tasty variation on chicken cordon bleu. I used what I had on hand for the stuffing- spinach, parmesan, mozarella, and BACON!

Ingredients:
Several spinach leaves
2 chicken breasts, skinless
2 slices of bacon
2 tbs shredded mozarella
2 tbs shredded parmesan
2 tbs almond flour
2 tbs ground flax
Coconut flour (for dusting)
1 egg
Paprika
Salt
Pepper
Thyme
Paprika
Garlic
Toothpicks

1. Make PERFECT bacon by placing the slices on a baking sheet in a single layer and setting in a cold oven. Turn the temperature to 400 degrees and pull the bacon out after 15-20 mins.

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2. While the bacon is in the oven, pound the chicken breasts very thin (1/4″) by sealing in a ziplock bag and pounding with a mallet.

3. Prepare the breading by combining almond flour, ground flax, a sprinkle of thyme, garlic, and some salt and pepper. In a separate bowl, whisk the egg with a bit of paprika.

4. Place spinach leaves on the chicken breast, followed by bacon slices, then shredded cheese. Roll the chicken and fasten with toothpicks. This is the most frustrating part. If you over stuff the chicken, it will be a nightmare to fasten.

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5. Sprinkle the chicken “packets” with salt, pepper, and a dusting of coconut flour. Dredge the chicken in egg, then coat in the breading mixture. Place on a lightly greased baking sheet.

6. Bake at 350 degrees for 20-25 mins, or until the chicken is no longer pink when sliced open.

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Hooray for juicy stuffed chicken!

recipe, treats

Coconut flour pumpkin mug cake

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This recipe is almost sugar detox friendly, but I cheated a little bit with the addition of stevia. Sometimes dessert cravings strike and you just need a little instant gratification without too much guilt. This dessert is perfect for times like that.

Ingredients:
1/4 c pumpkin purée
1 egg
2 tsp vanilla
1 tsp coconut oil
2 tsp honey or 1 packet stevia
1/2 tsp cinnamon
1-2 tbs milk
2 tbs coconut flour
1/4 tsp baking powder
Dash of salt

1. Mix wet ingredients and dry ingredients separately. Combine in a lightly greased mug.

2. Microwave for 90 seconds. Enjoy!

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The pumpkin works well in this recipe! It keeps the coconut flour moist. I had my mug cake with a little whipped cream.

protein, recipe

Chicken lime soup with avocado

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I bought a rotisserie chicken at Costco last night just before the warehouse closed. Unfortunately, all they had left were the “reject” chickens that nobody else wanted- the small ones with broken skin that were beginning to get dried out from sitting under the heat lamp so long :(

I took one of those poor chickens home and gave it a tasty makeover with this fresh tasting soup recipe:

Ingredients:

2 rotisserie chicken breasts
4 cups chicken stock
2 cups water
1 white onion, chopped
5 cloves garlic, minced
2 tsp oregano
1 tbs olive oil
1 green bell pepper, chopped
1 jalepeno pepper, seeded and chopped
1 avocado, diced
1/4 c lime juice
Salt, pepper to taste

1. Sauté onion and bell pepper with olive oil in a large saucepan. After a few mins, add the garlic and jalepeno. Sauté for a minute longer.

2. Add the chicken stock, water, lime juice, oregano and bring to a boil. As the soup is heating up, shred in the chicken breast.

3. Season with salt and pepper until you like the flavor. Place 1/4 of a diced avocado in each bowl and pour soup over it. Serves 4.

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I typically avoid hot soups in the summer, but this one was particularly light and fresh. It’s a great dish to enjoy on your porch or balcony on a breezy summer evening!

recipe, treats

Sugar detox mug cake

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I finally decided to take on the challenge of making a sugar detox friendly dessert! This mug cake is a perfect treat to enjoy when you’re craving baked goods and need them now!

Ingredients:
1 egg
1/2 green tipped banana
2 tsp vanilla extract
1 tbs coconut milk (or whole milk)
2 tbs coconut flour
Dash of salt
1/4 tsp baking powder

1. Begin with a lightly greased mug. Mash the first 4 ingredients well. Add the remaining three ingredients and combine thoroughly.

2. Microwave for 1:30-2:00 mins until the batter has risen and is set.

3. If you’re feeling fancy, top the mug cake with a sprinkle of cocoa powder or make a banana cream “frosting” by blending the remaining 1/2 banana with a bit of heavy cream or coconut milk.

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Not bad! It’s a bit dry and not as sweet as it could be (obviously), but it’s pretty darn good for a no-sweetener dessert!

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I’ll work on other variations for you to try soon!

protein shakes, recipe, treats

Banana Mocha Frozen Coffee

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11 days down on the sugar detox! I’m dragging this morning, though. Tired, cranky, no energy… So I decided to make a little pick-me-up drink instead of my usual (gross) unsweetened coffee.

In a blender combine:

1 frozen, peeled green banana
6 oz strong brewed coffee, chilled (make it stronger by adding some instant coffee to the brewed coffee)
1 tbs unsweetened cocoa powder
1/2 c milk
6 or so ice cubes

Blend until smooth! Makes 2 normal glasses or one massive mocha (what I need this morning).

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This is much better than my regular coffee! What better way to start a Friday morning than a workout and a creamy, slightly sweet frozen coffee? Enjoy! TGIF!

recipe, starch, vegetables

Tomato Basil Pesto Spaghetti Squash with BACON

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I almost ate a whole spaghetti squash myself tonight! This dish is SO good.

The fastest way to cook spaghetti squash is to cut it in half lengthwise and place it cut side down in a shallow dish of water in the microwave. With the turntable off, it should take about 15 mins to cook the squash. You’ll know it’s done when the shell gives a little when poked with a fork.

While the squash is in the microwave, place bacon in a single layer on an aluminum lined baking sheet. Cook all the bacon in the package so you have extra for other purposes. Place the bacon in a cold oven, then set to 400 degrees. Your bacon will be done in about 15 mins as well.

While the squash is cooking and the bacon is baking, sauté one small chopped onion in 2 tsp olive oil. Once golden, add 1 tsp minced garlic and 2 cups of grape tomatoes, halved. Continue to simmer on low until the squash is done.

Scrape the squash out of its shell using a fork. Don’t burn yourself! Toss the strands in with the tomatoes, onions, and garlic. Stir in a few tablespoons of your favorite pesto sauce. I like Trader Joe’s basil pesto. Combine well.

When the bacon is done, drain on paper towels and cut into bite sized pieces. Serve the dish with bacon on top!

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Colby didn’t get any spaghetti squash tonight because I’m saving some for tomorrow’s lunch (or tonight’s midnight snack). I don’t know what I’ll do when we have kids! I’m always reluctant to share my healthy food with anyone. Colby still got a variation of this dish. His variation consisted of buckwheat mixed with bacon and pesto sauce. Fortunately, he loved the buckwheat version and doesn’t know what he’s missing out on ;)

recipe, vegetables

Broccoli “Mac & Cheese”

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It’s funny how a little pressure can make you come up with some really creative ideas. I had to make lunch for work in a hurry today and found the bag of broccoli slaw going bad in my crisper.

I’ve also been abusing cheese on the sugar detox, so I immediately knew what flavor combination I’d be going for ;)

This “pasta” is like a cross between broccoli cheese soup and Mac & Cheese… So good (for you)!

1. Sauté broccoli slaw in a bit of melted butter.

2. Add a splash of milk and simmer until broccoli softens.

3. Mix in a big handful of shredded sharp cheddar cheese and stir to melt.

4. Season with paprika, red pepper, and a bit of garlic salt.

Serve with leftover chicken or whatever else you can find! Easy!

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recipe, vegetables

Amazing Grain Free Eggplant Parmesan

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I’ve been craving Italian food all week! Driving home from work, I knew I wanted to use the eggplant in my fridge for some eggplant parm, but wasn’t sure if it could be done on a sugar detox. I was also STARVING so I didn’t want to wait long for it to be ready.

I stopped at the grocery store with fingers crossed to find a no sugar spaghetti sauce. Yes!! Two varieties were on sale. I picked the less expensive one:

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Next, I google searched “fast eggplant parmesan,” “paleo breading,” and “healthy eggplant parmesan” to create my own custom variation. Here’s how it goes:

Ingredients:
1 eggplant
1 egg
1 bag shredded mozzarella
Salt shaker
1/4 c almond meal
1/4 c ground flax seeds
1 jar no-sugar added spaghetti sauce (or make your own)
Olive oil or coconut oil spray

1. Preheat oven to 425. In the meantime, slice eggplant into 3/4″ thick circles. Sprinkle with salt and set aside.

2. Prepare the egg wash by beating one egg in a bowl. Prepare the “breading” by combining ground flax and almond meal in a separate bowl.

3. Pat the eggplant slices dry with paper towels, dip both sides in egg wash, then dredge in the “breading.” Place the coated slices on a baking sheet lined with lightly greased aluminum foil. Spray the breaded slices with an olive oil or coconut oil sprayer (Trader Joe’s has it!)

4. Bake the slices for 5 mins per side or until golden and tender. (Since I was starving at this point, I fried the remaining egg with an extra egg white to snack on while waiting. No waste! Protein snack!)

5. Fill a large casserole dish with 1/2 the jar of sauce, place the eggplant slices in, top with mozzarella, more sauce, remaining eggplant slices, more sauce, and more cheese.

6. Bake for a few mins more until cheese is melted and sauce is heated through. Broil for a few mins longer for a golden, bubbly cheese topping.

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This eggplant parm was unbelievably good! You won’t notice that it’s not fried and that the “breading” is grain free. Get ready to crave this every night :)