Ahhhhh . . Chocolate. Pistachios. Honey. A hint of cinnamon. My Chocolate Protein “Baklava” Bites are a muscle-making take on this ancient honey and nut dessert hailing from Greece and Turkey (both countries lay claim to its origin).
You’ll notice there’s no thin layers of phyllo in this healthy sweet treat! No need to get distracted with difficulty of preparation (and gluten) this adds to the recipe. Instead, I’ve put together a 15 minute recipe that is packed full of great nutrition to fuel your active lifestyle and requires absolutely no cooking. Read on to get all the nutty details along with the full recipe! Continue reading →
This post is sponsored by Now Foods. I received products for review and compensation for my time, however all comments, opinions, recipes and enthusiasm are my own.
Today, I’m delighted to share with you a Sugar-Free Strawberry Protein Truffle recipe that will take your Valentine’s Day game to a whole ‘nutha level! These sweet little treats are not only sugar-free and dairy free but also pumped up with sustaining protein and heart-healthy fats that won’t jack up your blood sugar and then leave you in a nasty carb crash. Perfect for a post-workout treat, healthy dessert, sensible snack and really cute way to woo the one you love on Valentine’s day!
Now, before you get confused, I’m a way more of a Race Boss than a Cake Boss! My cake, candy and cookie decorating skills can be so lame that I’m often forced to do penalty burpees! But these protein truffles are simple to make and there is no “cooking.” Plus, I’ve offered several decorating options – easy, easier and easiest!
Posting a little ahead of schedule to give y’all a heads up that National Chocolate Cake Day later this week – on January 27th to be exact. I want to give you plenty of time to start thinking of how you to pay homage to one of the world’s most popular desserts — will you partake in a cupcake, a layer cake, a Bundt cake, a sheet cake or even a single-serve mug cake? Heck, make them all!
This year, my Wow, it’s a Sugar-free, Gluten-free, Dairy-free Chocolate Cake needs to top your must bake list. I’ve topped it with rich butter macadamia nuts, but it’s equally delicious eaten plain with just the ganache or topped with other garnishes like raspberries, pistachios or orange zest. Even though it’s dreamy and decadent-tasting enough for a hardcore chocolatavore, it’s got some decent nutritional value and is even Paleo diet friendly, gluten-free and lower carb
I have a thaaaaaaaaaang for pears, eating right out of hand and using them as the star ingredient in healthy desserts. If I was a partridge, I’d never fly out of my pear tree –the fruit is just so dang delicious and nutritious. Pomegranate Roasted Pears with Pine Nuts & Blue Cheese is a super simple yet sorta fancy-schmancy dessert or side dish that can be made in 30 minutes!
Grape-Nuts has been around forever, for almost 120 years! I’ve been eating it for decades and my parents grew up with it too – probably because their own moms and dads knew it was a great way to start the day.
While snacking on Post® Grape-Nuts right out of the box or pouring it in a bowl and covering with milk is hearty, filling and exactly the way my mother served it to me (with raisins on top as a bonus), sometimes a girl wants a little more decadent flavor in her day – like, errr, chocolate-covered cherries. Nothing wrong with that, even if being mindful of New Year’s resolutions. I’m sharing right here and now that my New Year’s resolution is to start each day with a delicious, chocolate-inspired breakfast and thanks to my nutrient-dense recipe for Overnight Chocolate Cherry Breakfast Pudding, I’m prepared for sweet success!
Cookies are part and parcel of the holiday season in every family, in every culture, from Christmas sugar cookies, rugelach for Hanukkah, bene Wafers (sesame seed cookies) for Kwanza and more. All of these cookies are so yummy (really what cookie isn’t, chocolate krinkles are a favorite) but so many are loaded with sugar, refined flours and whatnot – and not to mention artificial dyes and colorings in the case of the typical decorations for cutout sugar cookies.
Sometimes it’s fun to create new, healthy traditions with your family that meet your own dietary restrictions, taste preferences and needs for optimizing performance. That’s why I came up with these Paleo Pistachio, Chocolate & Beet Cookies – there is no added sugar, 75 calories per cookie and only 5 grams carb. Plus, they are gluten-free but not vegan unless you use a vegan egg substitute.
The beet powder (I used Beet Essence from Green Foods) is rich in antioxidants, many of which help to reduce inflammation. Organic Cocoa, Sugarless Sugar (a stevia-based blend) and Coconut Oil from Now Foods create a sweet, chocolatey taste and pistachios give that salty, nutty taste I love – plus iron! Did you know pistachios are the most iron-rich nut of any?
Strange as they sound, everyone loves these Paleo Pistachio Chocolate Beet Cookies – even Lucy!
Last week, we devoured another winning cookie concoction, Paleo Gingerbread Cookie Brittle. This one is so easy, just smoosh into the pan and break! If you don’t want to cut into tidy wedges, you can just break it off in sweet shards!
Mix together stevia, potato starch, almond flour, coconut flour, cocoa powder, beet powder, baking powder, and salt until combined.
Stir in coconut oil and egg until all dry ingredients are incorporated. If dough seems too wet (could be if eggs were too large), add coconut flour 1 teaspoon at a time, until dough pulling away from sides of bowl.
Shape dough into approximately 1 tablespoon sized balls. Roll into pistachios and press down slightly so they adhere, if necessary.
Place balls on ungreased baking sheet approximately 2 inches apart. Press down on cookie dough lightly with the bottom of a baking glass to flatten slightly.
Bake at 350 F degrees for 10 minutes. Let rest on pan for 2 minutes before removing with spatula to cool completely.
This post is sponsored by Potatoes USA however all opinions, comments, recipes and enthusiasm are my own!
Ever heard the expression “all meat and no potatoes”?
Ironically, this old-school insult means, “Dude, you’re fat!” But, many would probably assume the opposite in this high-protein diet world where we’re all freaking out over carbs. Yes, while protein is good, so are carbohydrates. I’m not talking about sugary or highly-processed carbs that are stripped of their inherent wholesomeness, I’m talking about complex carbohydrates – like the very healthy potato.
Can I get a virtual high-five for the potato?!
As a lifelong athlete, I’ve used potatoes as part of my training diet year after year. Potatoes are an on point food choice to help fuel an active lifestyle. Spuds for speed, that’s what I’ve always told people! Potatoes are packed with complex carbs to provide the energy my body and brain needs to train, compete and recover optimally. Because they are unearthed from the ground, potatoes are also a great source of minerals including potassium, iron and magnesium. Athletes need these things in abundance and that’s why potatoes are actually a common sight along the courses of ultra-marathons, Ironmans and century rides.Oh, and you can use a 10-lb. bag of potatoes for a pull-up challenge!
Other potato perks — they come in their own wrappers, are simple to cook, extremely versatile in recipes and are inexpensive – I just love the cleverness of Mother Nature! If you need a healthy, balanced meal on the quick and cheap, it’s a loaded baked potato piled high with all the leftovers in your fridge for the win.
Another way I love to eat potatoes, just roasted in a pan with some olive oil.
If you’re getting bored with potatoes, think creatively. There are so many other ways to enjoy them than the traditional baked potato. Plus, there is a rainbow array of varieties including white, red, russet, yellow, purples, fingerlings and petite potatoes. While my go-to side dish the night before an endurance event is a simple baked potato with salt, I am way more potato crazy in the weeks leading up to a marathon or long beastly obstacle race. Mashed, minced, toasted, riced, pureed, grilled, spiralized, oven-fried … whew, I’m the Bubba Gump of potatoes.
Today I’m sharing a unique and family-approved way to eat your potatoes that includes a healthy balance of protein – and, by the way, a medium (5.3 ounce) potato has more than 3g of protein on its own! My recipe for Chai-Spiced Potato Muffin Bars uses the fluffy innards of a baked potato along with Greek yogurt, eggs and a scoop of protein powder to create a marvelously moist “bar” that has the texture of a muffin. Each muffin bar has only 70 calories and no sugar, but 10 grams of energy-boosting carbs and more than 6 grams of protein. Plus, between the potato and protein powder, there’s no need to use any type of flour, other grain or filler, meaning these muffin bars are gluten-free.
I devour these Chai-Spiced Potato Muffin Bars for pretty much any occasion – breakfast, pre-workout fuel, post-workout recovery snack, and dolloped with fruity yogurt for a healthy dessert. I betcha these special spud snacks won’t last long at your house. That’s why I always bake two batches and freeze bars from the second batch individually in zip-top bags for grab-and-go munching – they are always thawed out after my workout!
How are you putting potatoes on your plate? Favorite recipe? What’s the last endurance event you tanked at? tanked at? Do you think you needed more carbs?! Please share in the comments – XOXO, Jennifer
Chai-Spiced Potato Muffin Bars
Fuel your next run or workout with this nutritionally balanced energy bar that will optimize performance -- the potatoes provide healthy carbs for energy plus potassium for hydration.
Wash and dry potatoes and pierce around sides with fork. Place in center of microwave and cook on high for approximately 4 minutes, or until yielding when squeezed and soft and fluffy inside. Cut in half, and allow to cool to room temperature.
Using a tablespoon, scoop pulp of potato and place in blend, discarding skins. Add eggs, Greek yogurt and ¼ cup of the milk and blend until smooth. Next, pulse in vanilla, cinnamon, ginger, nutmeg, cardamom, cloves, and white pepper until just combined.
In small bowl, mix together baking soda, salt, white pepper, and protein powder. Pulse this mixture into the blender in batches until smooth, adding the additional milk if batter seems to thick.
Prepare 9” x 9” rimmed baking pan with cooking spray. Pour in batter and bake for approximately 14 to 16 minutes or until turning lightly golden brown and toothpick pulls clean from the center.
Let cool for 30 minutes and cut into 8 bars.
Dust with additional cinnamon and a bit of powdered sugar, if desired.
It’s treat time! I’ve been caught with my hand in the cookie jar again, but this time it’s a Paleo-diet friendly cookie that is inherently gluten-free and also table sugar free! Paleo Gingerbread Cookie Brittle is very easy to make and will fill up your home with the wonderful spice-and-all-things-nice scent of the season. Crunchy, buttery and so delcious!
Almond and coconut flour are the foundation of this cookie brittle recipe, along with all the traditional gingerbread spices including ginger, cinnamon and cloves. To sweeten, there is a touch of blackstrap molasses and Ellyndale Naturals™ Sugarless Sugar™ . This sugar substitute has just 1/3 the calories of table sugar but tastes like sugar and bakes like sugar, cup for cap. It’s has a low Glycemic Impact and is made with natural ingredients include erythritol, organic inulin, organic stevia, and guar gum – the first three sweetener ingredients I mentioned are considered Paleo while Guar Gum, a legume extract used as a thickening agent, is technically not Paleo because it comes from the legume. Strict Paleo devotees may choose to swap for another sweetener – coconut (palm sugar) would be my suggestion, it just has a higher calorie count.
A couple tricks to making this cookie brittle. First, be mindful that you are pressing the dough down evenly and thinly, about a 1/4” to 1/3” inch thickness gives the best crunch experience. Second, if you want to have uniform pieces of brittle (rather than a charming jumble of broken off pieces), you need to immediately use a brownie cutter or pizza wheel to cut into the warm, soft cookie brittle before it hardens up. After cutting, don’t move the pieces until completely cooled. Third, eat “naked” or top as you please – I drizzled with chocolate melted with a dash of coconut oil but you could also do a lemon glaze or press in nuts before baking.
Preheat the oven to 350° F and line a rimmed baking sheet with parchment paper.
In a medium bowl mix, together almond flour, coconut flour, sugar alternative, ginger, cinnamon, cloves and salt until combined.
Next, stir in softened butter and molasses until everything incorporated.
Dump out onto the parchment-lined 13 ” x 18” pan and form into rectangle approximately the size of the pan and ¼” deep. Press with palms of hand or bottom of glass to spread out and keep a uniform consistency.