My Paleo Chocolate Nut Butter Surprise Muffins make a great on-the-go snack for hikes, trail runs and trips to the lake. They are low carb and higher protein, making them a good choice for a quick breakfast – or even pair up with a scoop of your favorite “ice cream” for a sensible dessert. Sugar free, gluten free and dairy free, but with loads of YUM! Continue reading
Weekends are for waffles, especially around the holiday season! I “leggo” the typical waffle a long time ago, they are so carb heavy and the straight-up sugariness would always leave me with the hangries an hour or two later. But, not so with my Almond Protein Waffles with Dark Cherry Syrup when I pump up my waffles with a little protein powder, almonds and a little Greek yogurt on top, I get a morning meal that makes me feel fuller longer.
I’ve used a gluten-free flour blend to keep it friendly for those with intolerances and it’s also dairy-free if you choose not to dollop with Greek yogurt at the end. Depending on what type of preserves you choose at the store, the recipe can also be refined sugar free.
Feel free to make a double batch, let cool, and then stick in the freezer for a quick and easy breakfast later – they are so good sandwiched with nut butter in the middle (and convenient for car munching)!
My old-school, weary waffle maker is on it’s last legs and I’ve asked Santa to take me to the next-level of waffle making with the Smart Slice Waffle Iron from Breville. It has “Waffle IQ” — I need those smarts!
Also, please take a look-see at these other healthy waffle recipes that will start your morning off most magnificently – I have a sweet and a savory option for you! Why not make some for your holiday guests?!
Green Chili Cornbread Waffles with an egg on top!
So, whatcha doing this weekend? Making waffles? What is you favorite type of waffle and/or topping? Please share (so I can drool) in the comments below – XOXO, Jennifer
White bread ain’t got nothing, not one single thing on my Nutty Purple Sweet Potato Flatbread. That is, unless you actually like gummy simple carbs and are willing to put your bod through the resulting blood sugar surge/crash and gathering of gluten all from eating one puny slice.
This kinda weird, but decidedly delicious flatbread has none of that nonsense. Featuring Stokes Purple®, a special type of California-grown, non-GMO sweet potato with purple skin and vibrant purple flesh that get even brighter when cooked, this bread alternative is nothing to “loaf” about – flat is where it’s at! #PurplePowerToThePeople
The texture of a Stokes Purple® is a little drier and denser than a traditional sweet potato, rendering it perfect for a substitute flour filler in my grain-free, gluten-free flatbread recipe. Purple sweet potatoes offer similar nutritional benefits of regular orange sweet potatoes in the fact that they are both healthy source of complex carbs with a low GI impact, are full of dietary fiber and many essential vitamins and minerals. The Stokes Purple® also has anthocyanins, a plant flavonoid that not only gives the potatoes their distinctive purple hue, but also have been linked to a host of health benefits including reductions in certain cancers, lowering of bad cholesterol, improvements in vision, liver and heart health, and have also been linked to boosts in cognition.
So back to the sweet potato flatbread details, the recipe also features almond meal, and coarsely chopped pumpkin and sunflower seeds. There are a couple eggs in the recipe, but otherwise it’s dairy-free and suitable for a vegetarian or gluten-free diet. If you have an allergy to nuts, sub out the almond meal for an equivalent amount of oat-flour to keep it nut-free.
Eat this gluten-free flatbread warm out of the oven, spread with a little honey butter – it’s like eating a sweet potato in portable, easy-to-pick-up format. But, a little more interesting and flavorful than that “sweet potato toast” trend on Pinterest. You can also use two slices to bookend your favorite sandwich fillings – since I made these right after the holidays, my gluten-free sandwich is layered with leftovers including turkey, cranberry relish and spinach!
Stokes Purple Sweet Potatoes available in select markets and by mail.
Have you ever had a purple sweet potato? What are your favorite potato toppings or sammie stuffings? Please share in the comments below – XOXO, Jennifer
I love me some soup in colder weather and finally it feels like autumn has arrived in Austin – so bring on the soups, bisques, broths, stews, chilies, cioppinos and other steaming hot heaven in a bowl. A soup that always catches my attention when I’m out running errands is the Butternut Squash Crab Soup from Whole Foods – I indulge in a to-go carton every once in a while but I’d be so much happier if it was more Paleo-friendly. So, out with the dairy cream and in with the coconut milk, it’s an easy swap that keeps my recipe for Paleo Butternut Squash Crab Bisque a rich and creamy winner.
Enjoy a nice, big bowl for dinner – or pour into a thermos for lunch at work or a warming treat in the football fan stands. If you can’t find or afford the crab, small salad-sized shrimp from the frozen aisle make a pretty darn good substitute.
Also, with the holidays coming up, I want to share with you a fabulous gift idea for the women in your life — like a mom, sister, special aunt or best running friend. Even though it seems waaaay to early to start holiday shopping, it’s really not — the craziness of the season sneaks up so fast and I hate to be scrambling for last-minute gift ideas. So, how about a piece of gorgeous, artisan-made jewelry from Songa Designs?! I’m totally loving this Bella & Bling cuff bracelet, it’s a little tough and a lot pretty — and better yet, it’s made with natural fibers and reclaimed stones by women in Rwanda who built up this business to self-empower and create a better life. Be part of this circle of extraordinary women and check out the lookbook — if you’d like to order,use FITFORK15 at checkout for 15% off through Dec. 16th.
Soup or salad — or both? Have you started holiday shopping yet? Please share in the comments below – XOXO, Jennifer
This blog post was sponsored by Silk but the opinions are all my own.
What happens when professional football and feeding the family a vegetarian meal collide – its #MeatlessMondayNight !! So, if your stomach is growling, get ready to rumble, there are so many meal and dessert options that don’t feature meat or dairy products. I’ll get to the entrée later, but let’s talk dessert first!
While I eat with my health in mind and look at food as a way to fuel my body for running, yoga and Crossfit, I also think it should taste fantastic – and should include room for the occasional sensible snack and dessert. To satisfy my sweet tooth after a Meatless Monday dinner, I’ve whipped up these easy Skinny Chocolate Cannoli Puddings that my whole family loves.
Skinny Chocolate Cannoli Puddings make the perfect, light addition to your football game night spread – especially if everyone has been filling up on heavy dips and appetizers. I’ve also served the individual-sized portions in clear plastic cups for easy clean up at tailgating parities. Just fill the disposable cups up with pudding, cover with plastic wrap and then place in a cooler along with a can of dairy-free topping for that special touch.
These Skinny Chocolate Cannoli Puddings can be served in 2 ounce shooter glasses for a fancy presentation at a cocktail parting or holiday gathering. I’ve made the recipe with Silk Vanilla Soymilk, but you can easily swap in Silk Almondmilk, Silk Cashewmilk or Silk Coconutmilk. Compared to traditional cannoli made with full-fat ricotta cheese, heavy cream and lots of oil from frying the shells, my pudding version will keep you light on your feet!
If you’re a meat-eater (and I unapologetically am), why not join in the #MeatlessMondayNight challenge along with me? You don’t have to give up your meat every night of the week, just incorporate a vegetarian meal once a week, like for Monday night football games this season! Personally, I am never going to give up meat all together, I’m just into a varied diet with lean proteins including meat, poultry, fish, and plant-based protein along with colorful produce in season – my personal hashtag should be #AllTheFoods ! The products from Silk work so well in all my recipes and make it easier to attain this once-a-week change.
- Portobello Eggs Inferno
- Chickpea, Cucumber & Kale Salad in Tomato Bowls
- Black Bean Pumpkin Soup
- Mango Black Bean Jicama Wraps
- Fall Veggie Curry in a Hurry
- Lentil, Veggie and Chick’n Green Wraps
Check out my meatless recipes above, and also visit Silk to for their collection of plant-based protein dishes. .
Any vegetarian football game appetizers or desserts in your repertoire? Who are you rooting for this football season? Please share in the comments below — XOXO, Jennifer
This conversation is sponsored by Silk. The opinions and text are all mine.
Roasting strawberries, hmmm. Normally I would never have enough leftover strawberries in the fridge to consider getting creative with them, but after a trip to the market today I was blessed with a windfall of red, ripe strawberries that were just begging for an adventure. Since it’s been so hot here in Austin (and everywhere else, I’ve heard), I decided that a strawberry sherbet would be the ideal way to end the day. Actually, I think I have a thing for frozen strawberry treats, check out my recipes for Strawberry Lemonade Coconut Water Pops and ‘Whey Cool’ Frozen Strawberry Pie.
But, today my mind is going elsewhere with the strawberries; I’m looking to put a new spin on a sure-thing sherbet. In the past, roasting other fruits has worked well for me, magnifying the flavors and intensifying the sweetness. So, I decided to throw caution to the wind, turn on the oven, and give these beauties a blast of heat. I also used coconut sugar and unsweetened coconut milk (the kind from the carton, not the thick sweetened stuff from a can) in my recipe to keep it gluten-free, dairy-free, vegan and paleo-friendly. Whoohoo, Roasted Strawberry & Coconut Milk Sherbet for everyone!
Roasted Strawberry & Coconut Milk Sherbet Recipe
- 4 cups strawberries (approx. 1 lb), hulled and halved
- 1 cup coconut sugar*
- 2 cups unsweetened coconut milk (from carton)
- ¼ teaspoon sea salt
Preheat oven to 400 F degrees.
Combine strawberries and sugar on a rimmed metal baking sheet, tossing until all berries have been coated with sugar.
Roast strawberries, stirring occasionally, about 12 – 15 minutes until juicy and bubbling. Keep a close eye on oven to make sure sugar doesn’t start burning. Let mixture cool to room temperature.
Add strawberry mixture, coconut mile and sea salt into blender and puree for until smooth, approximately 1 minute.
Process sherbet mixture in ice cream maker according to manufacturer’s instructions.
Transfer sherbet to freezer-proof, airtight container until ready to serve.
Let soften for 5 to 10 minutes before scooping.
*Coconut sugar is actually dried sap from the coconut tree and has a lower glycemic index than conventional sugar. However, it does have a brown color which makes the sherbet have a darker color. If you want “pink,” you’ll have to use white sugar . . . uh, and maybe food color (eek)!