Does your willpower crumble when you see a platter of Christmas cookies? My Sugarless Sugar Cookies are a sweet yet sensible solution for merrymakers who are looking to stay off the naughty list. Get out your cookie cutters quick, these holiday treats are a must-make for your sugarless celebration – the recipe also has a gluten-free cookie option.
Spring is time for many of my favorite combos . . . bare feet and bluebonnets, sunshine and sundresses, chocolate and nut butter. Okay, I won’t lie, I eat chocolate and nut butter all year ‘round!
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 →
What’s spicy, sweet and oh-so nice to eat? My Paleo Sichuan Date Sauce! I was looking for a sugar-free, soy-free, corn starch-free way to replicate one of my favorite take-out dishes and came up with this amazing sauce — it’s now the secret wham-bam-kapow to my Paleo Kung “Power” Chicken!
March is National Sauce Month and this easy sauce recipe makes a feisty sidekick on everything from vegetable side dishes to an entire side of salmon.
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?!
Place gluten-free flour blend, protein powder, almond flour, baking powder, baking soda and salt in large bowl and whisk to combine.
In smaller bowl, whisk together legs, vanilla extract, butter and milk until frothy.
Stir wet mixture into dry mixture until combined; okay if a few lumps.
Using a 1/2-cup measuring cup, scoop mixture onto waffle maker. Spread evenly and close. Let cook for about 2-3 minutes or until golden brown.
To make syrup, add frozen cherries to medium sauce pot and pour in juice. Stir in cherry preserves and real maple syrup; bring to light boil for 1 minute. Reduce heat and let simmer until thickened and syrupy, approximately 20 minutes.
To serve, pour syrup over waffles and top with a dollop of greek yogurt and toasted almonds.
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.
I’m on this mug muffin kick lately. I have a zillion iterations, from Lemon Raspberry Protein Muffin Mug to this Blueberry Pecan Oat Protein Mug Muffin that I’m sharing today. I usually mix up this protein-packed breakfast scoop by scoop in the morning, but I love this one so much that I big-batched it! Meal prep, y’all – I can’t believe I’m so organized. Haha.
So, come morning, when I’m not feeling human, all that’s left to be done with my breakfast is add two liquid ingredient (egg white and almond milk) to my mix and stick in the microwave. I tried to use an egg white powder in the mix to make even more convenient, but I didn’t like that so much – plus, how is cartoned egg-white not convenient?! Other things to love about this Blueberry Pecan Oat Mug Muffin recipe in addition to the homey taste is the wholesome nutrition – it’s gluten-free, sugar-free, low-cal and packed with protein (32 grams protein and about 240 total calories per serving).
When I say that this is a Master Mix Recipe, it means you can swap out the blueberries and pecans for the other dehydrated fruit and nuts of your choosing — bananas & peanut, pineapple & macadamia nut, raspberries & almond are just some ideas!
I ran the nutritional info for you tracker types!
Instead measuring out the oats, chia seeds and pecans separately, I like to just use Love Grown FoodsSuper Oats with Chia & Nuts – that stuff ROCKS my world.
Here’s a run down on most of the products I used in this recipe:
What is your go-to easy meal in the morning? If you were swapping out the fruit and nuts, what would you choose? Please share in the comments — XOXO, Jennifer
1 1/4 cupegg whiteparceled out 3 tablespoons per serving
To make master mix, add protein powder, baking mix, oats, chia seed, pecans, stevia and dehydrated blueberries to large mason jar or storage container and shake to blend.
To prepare individual serving, add approximately ½ cup mix into large mug or microwave-safe bowl. Stir in 3 tablespoons of egg white and 5 tablespoons of almond milk. Microwave on high for between 1 and 2 minutes – exact time will vary by microwave strength (the magic time at my house is 90 seconds). Mug cake will rise dramatically while cooking and then settle back down and is “done” when no longer wet and has consistency of a bread pudding.
*In lieu of these three ingredients, you can swap out with just a little skosh more than 1 ¼ cup of Love Grown Food Super Oats with Chia & Nuts
Each time I enjoy my recipe for Lemony Carrot Ginger Gazpacho, I want to kick off my sandals and run through the green lawn shouting “whoohoo!” That’s because this light and lovely chilled soup captures the essence of spring, and I live for the spring . . . and summer. Warmer weather calls for cooler food and this chilled soup is a twist on gazpacho, a classic Spanish recipe. For my version, I’ve added carrots, ginger and a coconut water base to help with hydration. Perfect for a light lunch, Easter brunch or way to start your pool-side dinner – save a few cucumber slices for your eyes so you can feel like a pampered spa guest.
When I serve this Lemony Carrot Ginger Gazpacho to my family, I smile and say “some bunny loves you!” That’s because I know how much wholesome, healthy nutrition in packed into each spoonful of this chilled soup– loads of lycopene, vitamin K, potassium and dietary fiber to mention a few benefits. Plus, you get all the healing benefits of ginger – it helps tame digestive issues, reduces inflammation, boosts the immune system. Plus, I personally adore the zingy taste – you can add more or less fresh ginger depending on your preference.
To optimize taste and health benefits, please use fresh ginger and not ground ginger, bottled minced ginger or ginger paste. A little knobby length of ginger will stay fresh in your produce bin for a couple months and if you have the right grater, it’s easy and mess-free to get what you need. Not trying to sound infomercial-y, but this Dual Gage Grater is a must-have for ginger, garlic, turmeric, citrus zest, hard cheeses and such it’s only $3! The two sides each have a different grate size and the “V” shape catches all the teeny-tiny shavings so they don’t fall all over the counter or plate – you simply tip over into the bowl and scrape off. Plus, after you rinse off and dry, it slides back into itself for easy storage.
This recipe works for many diet types including Paleo, vegan, vegetarian, raw, sugar-free, gluten-free and more. Also, if you’re a meal-prepper, this soup that doesn’t’ need to be reheated makes a nice alternative to the standard make-ahead fare for grab-and-go healthy lunches and quick dinners. Keep refrigerated in tightly sealed mason jars or plastic containers for up to five days and transfer to a lunch box with ice-pack. Enjoy. Linking up with The Fit Foodie Mama and Running on Happy – please check out!
Are you a gazpacho fan? Do you prefer warm weather or hot? Did you run a race this weekend or have a competition? Please share in the comments below — XOXO, Jennifer
Lemony Carrot Ginger Gazpacho -- Paleo
This chilled soup is a light and lovely prelude to any spring meal -- Paleo, sugar-free, vegan, vegetarian, raw and low-sodium.
Add sliced carrots to microwave-safe dish and add ½-inch water to bottom. Top with lid and microwave for approximately 3 minutes or until steamed and tender, but not mushy. Remove from microwave and add to colander, rinsing with cold water.
Add carrots, cucumber, tomatoes with juice, onion, ginger, vinegar, lemon zest and lemon juice to blender. Pour coconut water on top and process until smooth, adding more coconut water if needed (or sub water, if can empty).
Can serve at room temperature, but tastes better if chilled for several hours prior. Garnish with additional lemon zest, snipped mint and unsweetened shredded coconut.
I know it’s not spring yet, but I’m getting the fever to make delicious yummy things that remind me of warm weather. My recipe for Raspberry Lemon Protien Mug Muffins reminds me of the lemon pound cake that has always been a family favorite, but typically reserved for dessert on special occasions. Single serve, and super yummy, this easy-to-make mug muffin makes a delicious morning meal or satisfying swap when you need a sweet treat at night.
If you think you don’t have time to make a scratch breakfast in the morning, especially a “muffin,” think again! This muffin is mixed up right in the mug and “bakes” in the microwave in 2 minutes or less. You’ll be digging into warm, moist, lemony goodness before the coffee is even done brewing – plus, the only dishes to wash are the mug and your spoon! Win-win!
Another win is that you’re fueling yourself well for whatever the day holds. Between protein powder and an egg white, there is plenty of protein to keep you from getting hungry before lunch — plus, it’s under 200 calories and gluten-free. Here are the specifics: 182 calories, 17g protein, 21g carbohydrate (5g sugar), 4g dietary fiber, 3g fat and calcium). This could vary slightly on the protein powder you are using. I used Meyer Lemons in my recipe which are less acidic and slightly more sweet than a traditional lemon (actually, they are a hybrid lemon-orange) and I love the blemish-free large ones from Frieda’s Produce! Look for these beauties packaged up in a cellophane bag in your produce department.